📝 About This Recipe
Often overshadowed by the humble carrot, the parsnip is a winter jewel that transforms into a candy-like delicacy when subjected to the high heat of the oven. This recipe coaxes out the root's natural nuttiness and earthy sweetness, balancing it with a touch of wildflower honey and a bright pop of fresh herbs. With crispy caramelized edges and a tender, buttery interior, these parsnips are the ultimate sophisticated side dish for any holiday table or cozy Sunday roast.
🥗 Ingredients
Main Ingredients
- 2 pounds Parsnips (peeled, topped, and sliced into even batons)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Glaze
- 2 tablespoons Unsalted Butter (melted)
- 1.5 tablespoons Wildflower Honey (or maple syrup for a vegan option)
- 1 teaspoon Apple Cider Vinegar (to balance the sweetness)
- 1/4 teaspoon Garlic Powder
Finishing Touches
- 1 tablespoon Fresh Thyme Leaves (stripped from the stem)
- 1/4 cup Hazelnuts (toasted and roughly chopped)
- 1 pinch Flaky Sea Salt (such as Maldon, for garnish)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place a large, rimmed baking sheet inside the oven while it preheats; a hot pan ensures the parsnips start searing the moment they touch the surface.
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2
Wash and peel the parsnips. Cut them into uniform batons, roughly 3 inches long and 1/2 inch thick. If the parsnips are very large, remove the woody core from the thickest part.
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3
In a large mixing bowl, toss the prepared parsnips with the olive oil, kosher salt, and cracked black pepper until every piece is thoroughly coated.
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4
Carefully remove the hot baking sheet from the oven and spread the parsnips in a single layer. Ensure they aren't crowded, as overcrowding leads to steaming rather than roasting.
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5
Roast for 20 minutes. You should hear a gentle sizzle and begin to smell the earthy aroma of the roots.
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6
While the parsnips roast, whisk together the melted butter, honey, apple cider vinegar, and garlic powder in a small bowl to create the glaze.
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7
After the initial 20 minutes, remove the tray from the oven. Use a spatula to flip the parsnips, ensuring even browning on all sides.
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8
Drizzle the honey-butter glaze evenly over the parsnips and toss them directly on the tray with tongs to coat.
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9
Return the tray to the oven and roast for an additional 10-15 minutes. Watch closely during this stage, as the sugars in the honey can burn quickly.
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10
The parsnips are done when they are fork-tender and possess deep golden-brown, caramelized edges.
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11
Immediately upon removing from the oven, sprinkle the fresh thyme leaves over the hot parsnips so the residual heat releases the herb's oils.
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12
Transfer to a warmed serving platter. Top with toasted hazelnuts, fresh parsley, and a final sprinkle of flaky sea salt before serving.
💡 Chef's Tips
Choose medium-sized parsnips; very large ones often have a woody, fibrous core that is unpleasant to eat. If your parsnips have a thick core, slice them in half lengthwise and use a paring knife to notch out the center core before slicing into batons. Don't skip the vinegar in the glaze; the acidity is crucial to cutting through the heavy sweetness of the root and honey. Ensure the parsnips are completely dry after washing; any moisture will prevent them from achieving that perfect roasted crispness. For a vegan version, substitute the butter with extra olive oil and use maple syrup instead of honey.
🍽️ Serving Suggestions
Pair these with a succulent Roast Chicken or Thanksgiving Turkey for a classic holiday feel. Serve alongside a glass of buttery Chardonnay or a crisp Apple Cider to complement the sweetness. These make a wonderful vegetarian main when served over a bed of creamy polenta or whipped ricotta. Leftovers are fantastic tossed into a cold grain salad with farro, arugula, and goat cheese. Accompany with a side of cranberry sauce or a spicy dijon mustard for a flavor contrast.