Honey Glazed Parsnips Recipe
Make Honey Glazed Parsnips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Parsnips & Prep
Honey Glaze
Method
Parsnips & Prep
Preheat and prepare
Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it.
Peel and cut
Peel the parsnips and trim both ends. Cut them into evenly sized pieces: halved lengthwise if small, quartered lengthwise if medium, or cut into 6–8 cm batons for large roots so pieces are roughly 2–3 cm thick. Aim for uniform size so they roast evenly.
Toss with fat and seasoning
Place the cut parsnips in a large bowl. Add 2 tbsp olive oil, 1 tsp salt and 1 tsp freshly ground black pepper. Toss well to coat every piece. Spread the parsnips in a single layer on the prepared baking sheet with space between pieces for browning.
Roast until tender
Roast in the preheated oven for 20 minutes. After 20 minutes, remove the tray and shake or use a spatula to turn the parsnips so they brown evenly. Return to the oven and roast another 10–15 minutes until they are golden brown at the edges and tender when pierced with a knife (total roast time about 30–35 minutes depending on size).
Honey Glaze
Prepare glaze
While the parsnips roast, mince 1 clove garlic finely. In a small saucepan or skillet, combine 3 tbsp honey, 2 tbsp unsalted butter, 1 tbsp apple cider vinegar, and 1 tsp fresh lemon juice. Warm over low heat until the butter melts and the mixture becomes glossy, stirring frequently (about 1–2 minutes). Add the minced garlic and 1 tsp fresh thyme leaves and cook for another 30 seconds to bloom the flavors. Do not boil aggressively — just warm to meld flavors.
Glaze the parsnips
When the parsnips are browned and tender, remove the baking sheet from the oven. Spoon or brush the warm honey glaze evenly over the parsnips. Return the tray to the oven for 3–5 minutes so the glaze bubbles slightly and adheres, creating a sticky sheen. Watch carefully to prevent burning the honey.
Finish and serve
Transfer the glazed parsnips to a serving dish. Sprinkle with 1 tbsp chopped parsley (optional) and an extra pinch of salt or a grind of black pepper to taste. Serve immediately while warm.