Honey Roast Parsnips

Jamie Raftery

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Honey glazed parsnips with rosemary, sea salt, and black pepper

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 people

Course: Side Dish

Cuisine: Irish

Calories: 282

Ingredients Equipment Method Nutrition Notes

Ingredients

MetricUS customary

1000 g Parsnips
30 ml Rapeseed oil
6 cloves Garlic
3 sprigs Rosemary
30 ml Honey or maple syrup
1 teaspoon Sea salt
½ teaspoon Black pepper

Equipment

Chopping board
Chefs knife
Peeler
Mixing bowl
Oven tray
Oven
Serving dish

Method

Preheat the Oven

Place a rimmed baking tray in the oven and preheat it to 190°C (375°F).

Prepare the Parsnips

Peel the parsnips, remove the woody cores, and cut them into large batons.

Season the Parsnips

Combine the parsnips with rosemary leaves, rapeseed oil, crushed garlic, and black pepper. Toss to coat evenly.

Roast

Arrange the seasoned parsnips in a single layer on the preheated baking tray. Bake for about 20-30 minutes or until tender and golden.
Glaze with Honey
As soon as the parsnips come out of the oven, season with sea salt and drizzle generously with local honey for a caramelized finish.

Serve and Enjoy

Serve warm as a side dish

Nutrition

Serving: 200gCalories: 282kcalCarbohydrates: 52gProtein: 3gFat: 8gSodium: 608mgPotassium: 977mgFiber: 12gSugar: 17gVitamin A: 4IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 2mgVitamin B6: 1mgVitamin C: 44mgVitamin E: 5mgVitamin K: 62µgCalcium: 109mgCopper: 1mgFolate: 168µgIron: 2mgManganese: 2mgMagnesium: 76mgPhosphorus: 185mgSelenium: 5µgZinc: 2mg

Notes

Recipe Variations

Try adding a spoon of wholegrain mustard along with the honey at the end
Szechuan peppercorns give a nice variation of flavor.

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