Honey-roasted parsnips with rosemary on a baking tray

Honey-roasted parsnips

Name: Honey-roasted parsnips
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: As a side dish
Ingredients: 900g parsnips peeled; 2 tbsp rapeseed oil; 2 large rosemary sprigs needles picked; 3 tbsp honey; 15g unsalted butter

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As a side dish

Easy

Prep: 10 mins

Cook: 45 mins

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Bring an extra serving of veg to your Christmas dinner with crispy, golden, honey-roasted parsnips. This simple festive side takes just 10 minutes to prepare

Gluten free

Vegetarian

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Alternatives

Complete the dish

Make our honey roast parsnips, then check out our sage and onion stuffing, roast carrots and parsnips, parsnip crisps, roast chestnuts, parmesan parsnips and more Christmas trimmings recipes.

Ingredients

Nutrition

900g parsnips

peeled
2 tbsp rapeseed oil
2 large rosemary sprigs

needles picked
3 tbsp honey
15g unsalted butter

Nutrition: per serving

kcal149
fat5.5g
saturates1.4g
carbs20g
sugars12.7g
fibre5.3g
protein2.1g
salt0.03g

Method

step 1

Cut the parsnips in half crosswise, then halve lengthways or cut into quarters if large. Cook the parsnips in a large pan of boiling salted water for 10 mins. Drain well.
step 2

Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a large roasting tin. Roast for 35 mins until golden, turning and scattering over the rosemary halfway through the cooking time. To serve, drizzle with the honey and dot over the butter, then toss to coat.

Discover more Christmas trimmings recipes

A small pot of cranberry sauce

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