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These Honey & Maple Roasted Parsnips are cooked simply with butter, honey, maple syrup, and fresh thyme – Crispy, sweet perfection!
This recipe for Honey & Maple Roasted Parsnips makes the perfect side dish – Sweet, crisp, and golden brown – Yum! They are the perfect side dish for any meat or poultry meal, and the kids will love them!
With the holidays upon us, I thought it would be the best time to post this simple recipe for roasted parsnips. They are so delicious! They are sweet and crispy on the outside with a lovely soft interior.
Unlike a lot of holiday sides – you’ll want to make these Honey & Maple Roasted Parsnips all year long because they are that good!
If you love this side dish, you’ll love my, Seriously, The Best Broccoli of Your Life and Buttery Balsamic Garlic Roasted Carrots. Whoever said vegetables were boring?
Why This Recipe Works:
- Parboiling the parsnips before roasting ensures they are soft and fluffy in the middle.
- Using both honey and maple syrup adds flavor and creates a sticky caramelized coating.
- The fresh thyme adds an aromatic taste and pop of color.
If you’re making these for a big holiday spread, they’re great alongside my Roasted Brussels Sprouts, Garlic Roasted Green Beans or my Roasted Carrots.
It’s surprising how many people I know that have never tried parsnip. My mother told me the other day she never has either!
I love Parsnips. If you’ve never tried one, the only way I can think to describe them is that they taste like a mild, slightly sweeter carrot.
They are great in soups and stews, but I like them best roasted. If you’re new to parsnips, try this recipe and I bet you end up making them again and again!
Shopping for the best parsnips:
- For the sweetest flavor, choose medium-sized parsnips that are lighter in color.
- Avoid larger parsnips as they have a tough, woody core.
- Look for parsnips that are firm and feel heavy for their size.
How to Make Honey & Maple Roasted Parsnips
Start by slicing the Parsnips lengthways and then again into quarters. You can half the smaller ones, but try to keep them relatively the same size.
Next, you parboil them for 3 minutes.
Drain them, and allow them to dry completely before adding them to a pan.
Drizzle with honey, maple syrup, and butter.
Toss to coat and add salt, pepper, and thyme.
Throw them in a pan and bake!
It’s that easy and totally worth every second!
Other Side Dishes You’ll Love
Cook’s Tips:
- Don’t scrimp on the oil. It’s imperative to roasting parsnips. If you don’t use enough, they won’t crisp.
- For extra browning, turn halfway through the roasting time.
- Preheat the oven. Starting with a hot oven is key to getting the parsnips crispy on the outside and soft on the inside.
- For extra crispy results don’t crowd the pan. Place the parsnips in the pan without touching giving them more surface area to brown.
Recipe
Honey and Maple Roasted Parsnips
Ingredients
- 1½ pounds parsnips (peeled and quartered)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons salted butter or olive oil
- 3 tablespoons maple syrup
- 3 tablespoons honey
- A few sprigs of fresh thyme
Instructions
- Preheat oven to 425°F/220°C
- Cut the peeled parsnips in half lengthwise and in half again.
- Bring a pot of water to a boil. Add a pinch of salt and the parsnips and cook for 5 minutes. Drain and set aside.
- In a small saucepan on med-low heat, melt the butter. Remove from the heat and let cool slightly. Add the honey and syrup to the pan and mix well.
- Add the parsnips to a roasting pan, drizzle with butter and honey mixture. Toss to coat and add the thyme, and season well with salt and pepper.
- Bake, for 30 minutes or until golden brown.
- Transfer to a warm serving dish, serve immediately or keep warm until needed.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.This recipe was originally posted in 2014 but published again in 2018 to include step by step directions, nutritional information, new photos, and a video.
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