A bowl of roast parsnips drizzled with honey

Roast parsnips with black seed honey

  • serves 2 as a side
  • Easy

Pep-up this classic Christmas Day side dish by adding a nigella seed, black pepper and urfa chilli honey drizzle. This recipe comes from east London's Bubala restaurant


Make our roast parsnips with black seed honey, then check out our parmesan parsnips, maple-roast parsnips, parsnip soup and more parsnip recipes



  • parsnips 300g, peeled and quartered lengthways
  • olive oil 2 tbsp
  • fine sea salt 1 tsp


  • nigella seeds ½ tsp
  • coriander seeds ½ tsp
  • black pepper a pinch of ground
  • urfa chilli flakes ½ tsp
  • runny honey or agave syrup 50g


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss together the parsnips, olive oil and salt on a roasting tray and roast for 30 minutes, tossing occasionally, until the parsnips are golden.

  • Step 2

    For the black seed honey, grind all the spices together in a spice grinder or with a pestle and mortar, then mix in the honey. Transfer the roasted parsnips to a serving dish and drizzle over the black seed honey to serve.

Try more Christmas side dish recipes here

Maple Glazed Parsnips Recipe with Whisky

Nutritional Information

  • Kcals 291
  • Fat 13.1g
  • Saturates 1.9g
  • Carbs 36.3g
  • Sugars 26.4g
  • Fibre 7.6g
  • Protein 3.2g
  • Salt 2.5g