Roasted Parsnips with Honey

This hearty roasted parsnip dish has become my winter table's shining star, combining sweet and spicy notes that transform this humble root vegetable into something extraordinary.

I first made these parsnips for a Christmas dinner when I was searching for something different from the usual potato sides. They were such a hit that they've earned a permanent spot in my cold-weather cooking rotation.

Ingredients

• Parsnips: They're the star of the show with their subtle sweetness that intensifies when roasted. Look for firm, medium-sized ones without soft spots.
• Olive oil: Helps the parsnips caramelize beautifully. Choose a good quality one for best flavor.
• Kosher salt and black pepper: The basics that enhance all the flavors.
• Crushed red pepper flakes or chiles de árbol: Provides that perfect spicy kick. Adjust based on your heat preference.
• Unsalted butter: Creates the rich base for our spicy honey sauce. European-style butter works wonderfully here.
• Apple cider vinegar: Adds brightness and cuts through the richness. Seek out unfiltered for more complex flavor.
• Honey or maple syrup: Brings necessary sweetness to balance the heat. Local honey adds wonderful nuance.
• Flaky sea salt: For finishing, provides texture and flavor bursts that elevate the entire dish.

Step-by-Step Instructions

Prep the Parsnips:

Preheat your oven to 400°F. Peel the parsnips if desired, though I often leave the skin on for rustic charm and extra nutrients. Cut them into 3-inch lengths and halve or quarter the thicker pieces so everything cooks evenly. Toss them on a rimmed baking sheet with olive oil, ensuring each piece gets a light coating. Season generously with kosher salt and freshly ground black pepper. Parsnips truly can handle a good amount of salt; about one teaspoon per pound is perfect.

Roast to Golden Perfection:

Slide the baking sheet into your preheated oven and roast for 20 minutes. The bottoms touching the pan will begin to caramelize first. After the initial 20 minutes, flip each piece to ensure even browning. Return to the oven for another 10 minutes or until they develop a deep golden color with some darker spots. The caramelization is where all the magic happens; it transforms their flavor from merely sweet to complex and nutty.

Create the Spicy Honey Butter:

While the parsnips are finishing their roast, prepare the sauce that will take them from good to irresistible. In a small saucepan over medium heat, combine your heat element (either crushed red pepper flakes or crumbled chiles de árbol) with the butter, vinegar, and honey or maple syrup. Stir occasionally while the butter melts, allowing the flavors to meld. The heat will infuse into the butter, creating an aromatic, spicy, sweet mixture that will coat each parsnip perfectly.

Finish and Serve:

Once the parsnips are beautifully golden, pour the hot chile-honey butter directly over them on the baking sheet. Toss gently to ensure each piece gets coated in the glossy sauce. Transfer to a serving platter with all the delicious sauce. Finish with a sprinkle of flaky sea salt, which adds both texture and flavor pops with each bite. Taste and add more salt if needed before serving while still warm.

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My absolute favorite thing about this recipe is the chile-honey butter sauce. I now make extra to keep in the refrigerator; it's amazing drizzled over roasted vegetables of all kinds or even swirled into mashed potatoes for an unexpected kick.

Make It Ahead

This dish shines even when prepared in advance. You can roast the parsnips earlier in the day, then rewarm them in a 350°F oven for about 10 minutes before serving. Make the spicy honey butter just before serving for the freshest flavor. This make-ahead capability makes the recipe perfect for entertaining when you want to minimize last-minute cooking.

Perfect Pairings

These sweet and spicy parsnips partner beautifully with roasted meats, particularly pork or beef. The slight heat and sweetness cut through rich dishes, making them an excellent counterpoint to heavier main courses. For a stunning vegetarian meal, serve them alongside mushroom risotto or a hearty grain bowl with roasted chickpeas and kale.

Seasonal Variations

In autumn, try adding a few sprigs of fresh thyme to the roasting pan. During winter holidays, a pinch of cinnamon in the honey butter adds festive warmth. Spring parsnips, which tend to be smaller and more tender, cook more quickly, so reduce the roasting time by about 5 minutes. This adaptability makes the recipe work year-round despite parsnips being primarily a cool-weather crop.

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Frequently Asked Questions

→ Should I peel the parsnips before roasting?

Peeling is optional. If using young, small parsnips, you can simply scrub them well. For larger, older parsnips, peeling is recommended as the skin can be tough and bitter. The recipe works either way, so it's a matter of personal preference and the size/age of your parsnips.

→ Can I substitute the honey with another sweetener?

Yes, maple syrup works perfectly as a 1:1 substitute as mentioned in the ingredients list. Other liquid sweeteners like agave nectar would also work, though they may slightly alter the flavor profile.

→ How spicy is this dish?

The spice level is adjustable to your preference. Using ½ teaspoon of crushed red pepper flakes provides a mild to moderate heat. For less heat, reduce to ¼ teaspoon, and for more heat, increase up to 1 teaspoon. If using chiles de árbol, they provide a similar level of heat to red pepper flakes.

→ How do I know when the parsnips are properly roasted?

Properly roasted parsnips should be fork-tender and have a deep golden color in spots. They should caramelize on the outside while remaining soft and sweet inside. This typically takes about 30 minutes total at 400°F, with one flip halfway through.

→ What can I serve with these parsnips?

These parsnips pair wonderfully with roasted meats like chicken, pork, or beef. They also complement other root vegetables and make a great addition to holiday meals. For a complete vegetarian meal, serve alongside a grain like quinoa or farro and a green vegetable.

→ Can I make this dish ahead of time?

You can roast the parsnips ahead of time and reheat them in a 350°F oven until warm. However, for best results, make the chile-honey butter fresh and toss with the reheated parsnips just before serving to maintain the vibrant flavors and proper consistency.