Honey Roast Parsnips are a must on the Christmas table!
Honey Roasted Parsnips – A must for Christmas!
Honey roast parsnips are a classic side to a Christmas dinner. They are also great as a side dish for a roast chicken dinner.
These sticky and sweet parsnips are easy to make. Just to chop the parsnips and mix the with oil, honey and a pinch of salt and pepper and then straight in the oven to roast. And while they’re roasting they will emit a lovely aroma that will fill the kitchen.
Roasting the parsnips in honey really helps to bring out the sweetness from the earthy parsnips and using a runny honey such as Acacia honey is best as it will make it easier to distribute the honey over the parsnips.
Nutritional breakdown of honey roast parsnips
- Rich in thiamine (vitamin B1), important for a healthy nervous system
- Good source of folate, a key player in the production of red blood cells, which transports oxygen from the lungs to all the cells in the body and help’s you stay energised and alert
- Good source of vitamin B3, B5 and B6; all needed for the energy production.
- Rich in fibre; fibre can reduce overall cholesterol levels and promotes a healthy gut flora.
- Gluten free and dairy free
- Vegan? Swap honey for maple syrup!
What to serve these honey roast parsnips with
- Christmas roast chicken – this chicken is great if you’re making a roast for a smaller group! The chicken is roasted with a mixture of butter, orange and spices. Check it out!
- Spicy quinoa stuffed red cabbage – If you’re looking for a vegetarian alternative these quinoa stuffed red cabbage rolls are perfect. They are hearty and big on flavour thanks to baharat spice mix used.
And if you happen to have any leftovers, you can make this honey roasted parsnip soup with serrano crisps.
If you make this recipe, comment and rate it! And don’t forget to take a picture and tag @nutritionistmeetschef on Instagram! I love to see your pictures!
These honey roasted parsnips are a great side dish to a roast dinner and a must on the christmas dinner!
- 1 kg parsnips
- 2 tbsp olive oil
- 4 tbsp honey
- Salt & pepper
Preheat the oven to 225°C / gas mark 7
Peel the parsnips and cut the parsnips into halves or quarters. You want your parsnips to be even in size so they roast evenly.
Place the cut parsnips in a bowl, add olive oil, honey, salt and pepper. Mix with your hands until the parsnips are all evenly covered on honey and oil.
Place the parsnips on a ovenproof dish in one layer (avoid layering as this will prevent the parsnips from roasting evenly and caramelising) and roast for 20-25 minutes, or until tender and slightly golden.