There’s something wonderfully nostalgic about beautifully roasted parsnips. Their natural sweetness intensifies in the oven, and when you add a drizzle of honey and a scattering of fresh thyme, they transform into a side dish that feels both comforting and refined. These honey-glazed roasted parsnips are my go-to whenever I’m serving a traditional roast or smoky barbecue meats.
They’ve got that perfect balance of sticky caramelisation on the outside and soft, buttery flesh within. The crack of black pepper at the end gives them a gentle kick that cuts through the sweetness, making them ideal alongside rich mains like beef skirt steak with horseradish and chive butter or sticky honey mustard BBQ pork skewers.
Why these roasted parsnips deserve centre stage
I’ll admit it – parsnips often play second fiddle to roast potatoes, but this recipe might just steal the show. Roasting brings out their earthy, nutty flavours, and when combined with honey and thyme, they feel luxurious enough to be a star side.
I’ve served them once with a bbq beer can chicken and BBQ roasted sage, garlic and Parmesan cheese potatoes, and they earned as many compliments as the bird on the can.
How to get perfectly caramelised parsnips
The secret to these golden beauties is a quick blanch before roasting. It softens them just enough to get that lovely creamy texture inside, while the oven takes care of the crispy edges. I also toss them in a mix of olive oil, runny honey, and a pinch of sea salt for a glaze that clings beautifully during roasting.
I prefer using small to medium parsnips as they’re sweeter and cook more evenly. If you’re working with larger ones, halve or quarter them lengthways to get slender batons that roast quickly.
Pairings that make this dish shine
These honey-glazed parsnips love company. Pair them with something smoky and robust like BBQ chicken thighs with sticky apricot glaze or a rich roast beef. They also hold their own alongside vegetarian mains such as our Mediterranean halloumi skewers.
For drinks, try a crisp Sauvignon Blanc or a light and delicious Badger Fursty Ferret amber ale – both cut through the sweetness and keep the palate refreshed.
Why you’ll make this again and again
This recipe is easy enough for a weeknight but special enough for a celebration. The honey and thyme elevate humble parsnips into something quite elegant, and they’re always a hit with both kids and adults.
Once you’ve tried these, you might find yourself skipping the potatoes entirely and making them the star of your next roast.
Honey-Glazed Roasted Parsnips with Thyme and Black Pepper
Ingredients
- 800 g Parsnips peeled and halved (or quartered if large)
- 3 tbsp Olive oil extra virgin
- 2 tbsp Runny honey
- 1 tbsp Fresh thyme plus extra to serve
- Sea salt flakes
- Black pepper freshly ground
Instructions
- Preheat the oven to 200°C (180°C fan). Bring a large pan of salted water to the boil. Add the parsnips and blanch for 3 minutes, then drain well and allow to steam dry for 2 minutes.
- In a large bowl, toss the parsnips with olive oil, honey, thyme, and a generous pinch of sea salt. Make sure each piece is coated evenly.
- Arrange the parsnips in a single layer on a baking tray, cut side down. Roast for 35–40 minutes, turning halfway, until golden, sticky, and tender.
- Season generously with freshly ground black pepper and scatter over a few extra thyme leaves. Serve immediately as a side dish.