Roasted vegetables are the best way to eat them and when it comes to parsnips, it totally changes the texture and makes them nice and crispy. Add a little drizzle of honey and a spoonful of mustard and you have a delicious side dish that will be the star of any roast dinner.
Mustard and Honey Roasted Parsnips
Honey and mustard are a delicious flavour match. The combination of the sweet from the honey and the spicy from the mustard just works in a sauce or dressing.
We used dijon mustard to make this, as it makes the sauce nice and creamy. But, you could use English mustard to give it even more of a kick or wholegrain mustard so it have some texture to it. It just depends on how spicy you like things.
Honey Roasted Parsnips
Honey not only makes these roasted parsnips nice and crispy, but it really brings out the sweetness of them. You want to use a really good quality runny honey, so it has the best flavour.
If you want to keep these roasted parsnips vegan, then swap the honey for maple syrup. They might not get quite as crispy though.
Roasted Parsnips
Similar to carrots, parsnips have a little bit of sweetness to them, but they have a more earthy, nutty flavour. We aren’t a massive fan of plain boiled parsnips or even parsnip mash (unless it is mixed with other mashed veg too), but we love them roasted.
How to Roast Parsnips
Roasting parsnips couldn’t be simpler. We like to par-boil ours first, as it makes them a bit fluffy first so you can bash the sides making them get nice and crispy when roasted. Boiling them a little first also means they take less time in the oven – which is good if you are making a big roast dinner and limited on space.
Honey Roasted Vegetables
You could use this recipe as a base to roast lots of different vegetables. Add some carrot, potato and beets too and roast them all together in the sweet honey sauce. It would make a really filling side dish that is easy to make a big batch to feed a crowd.
Ingredients needed to make Honey Roasted Parsnips (serves 2)
- 6 parsnips, cut in to strips
- 2 tbsp olive oil
- A pinch of sea salt and black pepper
- 2 tbsp honey
- 1 tbsp Dijon mustard
How To Make Mustard and Honey Roasted Parsnips – Step by Step:
One: Place the parsnips in to a pan of boiling water and simmer for 5 minutes.
Two: Drain and add to a baking dish with the rest of the ingredients and mix well.
Three: Bake in a preheated oven at 200C for 30-40 minutes, until crispy on the outside and soft inside.
Other Side Dish Recipes To Try:
Carrot and Coriander Side Salad
Broccoli Slaw
Grilled Corn with Herb Butter
Garlic Potato Wedges
Balsamic Roasted Brussel Sprouts
Some extra tips for these Honey Roasted Parsnips:
- We used dijon mustard to make this, but you could use English mustard to give it even more of a kick or wholegrain mustard so it have some texture to it.
- You could keep this side dish vegan by using maple syrup instead.
- You could use a mixture of vegetables rather than just parsnips. Try a mix of parsnips, carrot, potato and beets to make honey roasted vegetables.
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DON’T FORGET TO RATE THE RECIPE ↓
Mustard and Honey Roasted Parsnips
Ingredients
- 6 parsnips, cut in to strips
- 2 tbsp olive oil
- 1 pinch sea salt and black pepper
- 2 tbsp honey
- 1 tbsp Dijon mustard
Instructions
- Place the parsnips in to a pan of boiling water and simmer for 5 minutes.
- Drain and add to a baking dish with the rest of the ingredients and mix well.
- Bake in a preheated oven at 200C for 30-40 minutes, until crispy on the outside and soft inside.
Video
Notes
- We used dijon mustard to make this, but you could use English mustard to give it even more of a kick or wholegrain mustard so it have some texture to it.
- You could keep this side dish vegan by using maple syrup instead.
- You could use a mixture of vegetables rather than just parsnips. Try a mix of parsnips, carrot, potato and beets to make honey roasted vegetables.
salifestylevillages says
wow yummy i love it.
Naveen Sohail says
I must say it is a yummy dish with full of nutrients. I actually add this into my diet plan.
Shanika says
I love that these are covered in a Mustard and Honey sauce! I’ve never really had Parsnips, but I have to try this sure!
Pam Greer says
Oh, I haven’t had parsnips in ages! I used to roast them too, but I didn’t use honey and mustard – such a good idea!
Andrea Metlika says
I definitely need to try these. They sound awesome.
Valentina says
I think parsnips are underrated and this is a sure fire way to have everyone to fall in love with them. They look so perfectly caramelized and with they honey and mustard, oh my! :-)