Roast parsnips with mustard and sage

Roasted parsnips glazed with wholegrain mustard and crisped with fresh sage. Sweet, earthy and tangy, they’re a versatile side dish for roasts or everyday meals. Easy to prepare in under 40 minutes, naturally vegan, and full of flavour balance that keeps every bite interesting.

Course dinner, Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword autumn, roast parsnips, Roasted, roasted vegetables, Winter

Prep Time 10

Cook Time 30

Servings Servings

Calories 190

Author Spooning & Forking

Ingredients

750 g Parsnips peeled and cut into batons
2 tbsp Olive oil extra virgin
2 tbsp Wholegrain Mustard
10 Fresh sage leaves
1 tsp Honey runny
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Preheat the oven to 200°C (fan 180°C). Place a baking tray inside to heat up.
Peel and cut the parsnips into batons. In a large bowl, whisk together olive oil, mustard, salt and pepper. Toss the parsnips until coated.
Spread the parsnips on the hot tray in a single layer. Scatter the sage leaves over the top. Roast for 30–35 minutes, turning halfway, until golden brown and crisp around the edges. Drizzle with a little honey at the end if you’d like extra stickiness.

Nutrition