Honey roasted parsnips with thyme and garlic

Sweet, sticky parsnips roasted with honey, garlic and thyme until golden brown. The perfect side for a roast dinner, these caramelised roots bring both comfort and flavour to the table. Quick to prepare and always a crowd-pleaser, they’ll become a regular on your winter menu.

Course Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword Roasted, roasted vegetables, seasonal, Sweet, warmin

Prep Time 10

Cook Time 30

Servings Servings

Calories 210

Author Spooning & Forking

Ingredients

800 g Parsnips peeled and cut into batons
3 tbsp Honey
3 tbsp Olive oil
4 cloves Garlic smashed but left in their skins
4 sprigs Fresh thyme
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

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.
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.
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.
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.

Nutrition