Honey Roasted Parsnips Recipe

Preheat and prepare parsnips

Preheat the oven to 200°C (400°F). Line a large rimmed baking sheet with foil or parchment and lightly grease it with a little oil to prevent sticking.

Peel and cut

Peel the parsnips and trim both ends. Cut them into evenly sized pieces about 2–3 cm (3/4–1 inch) thick on the diagonal or into batons so they roast evenly. Smaller pieces will cook faster and caramelize better.

Make the glaze

In a medium bowl, combine the extra-virgin olive oil, melted unsalted butter (melt it gently if solid), honey, apple cider vinegar, and optional maple syrup. Whisk until smooth and slightly emulsified.

Toss parsnips with glaze and seasoning

Place the cut parsnips in a large bowl. Pour the glaze over them, then add the kosher salt, freshly ground black pepper, and thyme. Toss thoroughly so each piece is coated. Transfer parsnips to the prepared baking sheet in a single layer, cut-side down where possible, leaving a little space between pieces for browning.

Roast and baste

Roast in the preheated oven for 25 minutes. Remove the baking sheet, give the parsnips a gentle toss or turn them with a spatula so all sides get exposure, then brush or spoon any glaze pooled on the sheet back over the parsnips. Return to the oven and roast another 10–15 minutes, until deeply golden and caramelized at the edges and a knife slips easily into the thickest piece (total roasting time about 35–40 minutes depending on size).

Finish caramelization (optional)

If you want extra caramelized edges, switch the oven to broil/grill for 1–2 minutes at the end—watch closely to avoid burning.

Adjust seasoning and add brightness

Once parsnips are tender and caramelized, remove from oven. Taste and adjust seasoning with a pinch more salt and pepper if needed. Sprinkle the lemon zest over the hot parsnips to add brightness, and toss gently.

Garnish and serve

Transfer the parsnips to a serving platter. Scatter the chopped parsley and additional thyme leaves on top. Serve immediately while hot and glossy from the glaze.

Make-ahead and reheat notes

Parsnips can be roasted ahead and reheated in a 180°C (350°F) oven for 8–10 minutes to refresh glaze. If storing, refrigerate in an airtight container up to 3 days; reheat in the oven rather than microwave to preserve texture.