Honey roasted parsnips with thyme and garlic

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Honey roasted parsnips are perfect for the table

When I think about cosy winter meals, parsnips always remind me of Sunday roasts and the warmth of family kitchens. Their natural sweetness intensifies once they hit a hot oven, and pairing that with honey takes them into caramelised bliss. The garlic and thyme bring balance, so you’re not left with something excessively sweet, but a side dish that feels hearty and fragrant.

Parsnips also happen to be a staple in so many seasonal menus, and I love finding new ways to bring them to life. They’re just as important as potatoes in my opinion, and if you’re exploring more ideas for root vegetables, I’ve shared our 7 best roasted parsnip recipes for inspiration.

The sweet and savoury balance of honey and garlic

The trick to this recipe is letting the oven do most of the work. Raw parsnips can be earthy, but once they roast, that starch transforms into a natural sugariness. Honey deepens that caramel note, while garlic cuts through with a savoury edge. Thyme brings a gentle herbal lift, almost woodsy but never overpowering.

I first made this dish one December evening when we were craving something comforting yet easy. It’s now part of our rotation every festive season, right alongside potatoes and Yorkshire pudding. And if you want more ideas for seasonal pairings, you’ll find them in the ultimate guide to parsnip recipes: 30 must-try dishes, which covers everything from soups to roasts.

Ingredients (serves 4)

• 800 g parsnips, peeled and cut into batons
• 3 tbsp honey
• 3 tbsp olive oil
• 4 garlic cloves, smashed but left in their skins
• 4 sprigs of fresh thyme
• Sea salt, to taste
• Black pepper, freshly ground

How to make honey roast parsnips with thyme and garlic

Prepare the parsnips

Preheat the oven to 200°C (fan 180°C). Peel your parsnips and trim off the woody ends. Slice them lengthways into batons that are roughly the same size to ensure even cooking.

Make the glaze

In a large bowl, whisk together the olive oil, honey, a pinch of sea salt and a generous twist of black pepper. Toss the parsnips in the mixture until they’re evenly coated.

Arrange and roast

Line a large baking tray with parchment paper. Spread the parsnips out in a single layer, making sure they don’t overlap. Nestle the smashed garlic cloves and thyme sprigs among them. Roast for 25 minutes, turning halfway through, until they’re golden brown and sticky around the edges.

Serve hot

Remove the garlic skins before serving. Pile the roasted parsnips onto a warm platter and drizzle any leftover honey glaze from the tray over the top.

Wine and beer pairings

I’ve found that honey roasted parsnips love both crisp and slightly richer drinks. A chilled glass of Chenin Blanc is a natural match, as its orchard fruit notes bring out the parsnips’ sweetness without feeling heavy. If you prefer something with more body, an oaked Chardonnay works beautifully, rounding out the honey with its buttery finish.

For beer lovers, a Belgian blonde ale is my first choice. Its subtle spice and gentle malt play off the thyme and garlic perfectly. If you want something darker, a brown ale adds a nutty undertone that matches the caramelised edges of the roast.

Frequently asked questions about roast parsnips

Tips for success

Don’t crowd the baking tray. Giving the parsnips enough space is the difference between crispy caramelised edges and limp, steamed vegetables. I also recommend checking them five minutes before the timer goes off; parsnips can go from golden to burnt quickly because of their sugar content. A drizzle of extra honey right before serving can freshen them up if they’ve sat out a little while.

Storage and reheating

Store cooled parsnips in an airtight container in the fridge for up to three days. To reheat, spread them out on a baking tray and warm at 190°C until hot and crispy. Microwaving works but softens them, so the oven is always best.

Ingredient notes and alternatives

If you don’t have thyme, rosemary works well. Maple syrup can replace honey for a vegan option, though it will give a slightly smokier flavour. If garlic cloves feel too strong, use one clove finely grated instead of whole smashed ones.