Christmas Parsnips – Roasted with honey
Delicious sweet and sticky roast Christmas parsnips recipe for your festive Christmas lunch or Thanksgiving (or for any time to be honest)
I flipping love roast parsnips all the time, but I do put a little extra effort in for my Christmas Parsnips.
With a few little special tweaks to make them delicious and extra special at celebration time
Just look at them 🙂 all golden and sticky
I love parsnips, so much
The parsnip is a root vegetable closely related to carrot
They re cream in colour and a root vegetable growth in the ground
They are generally & naturally quite sweet – yum!
Health Benefits of Parsnips
- They are fibre rich
- They act as an antioxidant and anti-inflammatory.
- Helps regulate blood pressure.
- As a source of vitamin C, parsnips are an immune-defence, helping to fight off infection.
How to cook Honey Roasted Parsnips
*** See full recipe card at the bottom of this post for full details
Step 1 – Prepare your Parsnips
First peel and chop your parsnips into wedges, try and make them all similar sizes it you can
If I have a large parsnip I city into 4 lengthways and if I have a medium one I cut into 2
Step 2 – Parboil your Parsnips
Then parboil for maximum 5 minutes in boiling water – do not let them boil for too long, they should not be full cooked
Step 3 – Coast your parsnips in honey & oil
Drain well and pat dry to remove excess water
Then tip your oil, honey and butter mix over them and carefully toss so they are all covered
Step 4 – Get your Christmas parsnips ready for the oven
Put them onto a baking tray
In one layer and not touching each other – you need the heat to get to all sides
Bake for 30 – 35 minutes – turning once after 20 minutes
Step 5 – Turn
Here they are cooking nicely in the oven
When they are golden and bubbling and cooked through serve
The honey reaches a very high temperature so be careful of your fingers
Step 6 – remove and serve your Christmas Honey Parsnips
Garnish with fresh herbs – thyme works really well and season with salt and black pepper – Enjoy!!
Can I prepare my Parsnips on Christmas Eve?
Yes there are a few ways:
- Peel and slice your parsnips on Christmas Eve (or a day ahead) and store them in a resealable bag in the fridge (this is what I do)
- You could part boil your parsnips the day before, by following step 4. Drain and dry. Then put them in an airtight container in the fridge – follow then from Step 5
- It is possibly to prepare almost fully – remove from. oven 5 Minutes early – cool and refrigerate. Then reheat on Christmas Day with a quick 10 minute blast in the oven, you can do this whilst the turkey is resting (watch you don’t burn then – remember they have honey on them)
Other lovely Christmas & Thanksgiving recipes you might like
I have a lot of easy Christmas recipes – have a look around
Look at these sprouts 🙂
And one last Parsnip Recipe
As you can probably tell I like Parsnip Soup – this is a delicious and warming Curried Parsnip Soup
Or maybe my Carrot and parsnip soup? It’s so healthy!
Hope you love them
Big Love Clare x
Christmas Parsnips - roasted with honey
- 500 g Parsnips
- 2 tbsp Sunflower Oil
- 2 tbsp Clear Honey
- 2 teaspoons Butter
- Salt & Black Pepper
- Fresh herbs to garnish Parsley ot thyme
- Preheat your oven to 190C (fan) 210C / Gas 6
- Peel and cut your parsnips into similar sized pieces
- Put a large pan of salted water on to boil
- Boil your parsnip pieces for maximum 5 minutes - they should NOT be fully cooked
- Whilst your parsnips are simmering mix your oil, honey, butter , salt & pepper in a bowl
- Remove your parsnips immediately (after 5 minutes) and drain, pat dry. Transfer your parboiled parsnips back to the pan and pour over your oil, mix, carefully ensuring your parsnips are well coated
- Transfer to your baking tray. arrange in ONE layer and make sure the parsnips are not touching each other
- Cook for 30-35 minutes - turning once at 20 minutes
- Be careful and watch them for the last few minutes - ensure they don't burn
- Remove from the oven and serve (be careful the honey will be very hot!) Garnish with fresh herbs, thyme works really nicely with the parsnips