Glazed Parsnips
Parsnip batons roasted at 200C for 30 minutes and tossed in a honey, mustard and butter glaze until sticky and caramelised.
Storing and Planning Ahead
Keeps for 3 days in the fridge. Reheat in a hot oven for 8 minutes.
Making Glazed Parsnips
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 200°C / 390°F. Boil the parsnips in salted water for 5 minutes, then drain and steam dry for 2 minutes.
-
Toss with the olive oil and salt and spread on a large tray. Roast for 25 minutes, turning once.
-
Mix the honey, mustard and melted butter. Pour over the parsnips and toss.
-
Roast for 5 minutes more until sticky and deep golden.
-
Scatter with the thyme leaves and serve.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Worth Knowing
- Add the glaze late to avoid burning.
- Cut out woody cores on large parsnips.
- Steam the parboiled parsnips dry before roasting.
Some Background
This is what to make in the first cold week of the year, when parsnips are sweetest. A frost converts some of their starch to sugar, which is why the best parsnips come from the ground in late autumn and winter, and why they caramelise so readily in a hot oven.
Cut the parsnips into batons of an even size, about 1 cm thick, so they cook at the same rate. If the core is woody on a large parsnip, cut it out. Parboiling them for 5 minutes before roasting gives a fluffy centre and gives the surface enough roughness to catch the oil and brown.
Add the glaze at the end, not at the start. Honey burns at roasting temperatures, so the parsnips go into the oven with only oil and salt. Take them out after 25 minutes, toss them in the honey, mustard and melted butter, then return them for the last 5 to 8 minutes. The glaze sets into a lacquer without scorching.
Serve them straight from the tray, scattered with thyme leaves. They suit a roast dinner, and are good cold the next day in a winter salad.
What to Put Next to It
Roast chicken · Roast beef · Brussels sprouts · Gravy
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More British cooking and dinner ideas from Weekly Delight.
Honey Roast Parsnips
Parsnips parboiled, roughed up and roasted in honey until the edges go almost black. The best thing on the Christmas…
Honey Roasted Carrots
Whole carrots roasted in oil and finished with a glaze of honey and thyme. Four servings in 45 minutes.
Roasted Parsnips
Parsnip batons roasted in oil until golden and sticky at the edges. Four servings in 45 minutes.
Creamed Leeks
Sliced leeks softened in butter and finished in a little cream, with nutmeg and black pepper.
Mashed Swede
Swede boiled until tender and mashed with butter, black pepper and a pinch of nutmeg, a sweet, earthy side for roast…
Buttered Peas
Frozen peas cooked briefly in butter with a pinch of sugar and a few mint leaves. Four servings in 8 minutes.