These golden-brown roasted parsnips combine the natural sweetness of the root vegetable with a honey glaze and a unique crispy coating. This recipe elevates the humble parsnip into a show-stopping side dish perfect for Sunday roasts, holiday meals, or any special occasion where you want to impress your guests with something extraordinary.
Ingredients
For the Parsnips
- Fresh parsnips: 6-8 medium (about 750g/1.6 lbs)
- Olive oil: 2 tablespoons (30ml)
- Honey: 2 tablespoons (30ml), plus extra for glazing
- Fresh rosemary: 2-3 sprigs
- Fresh thyme: 2-3 sprigs
- Celery salt: 1/2 teaspoon
- Black pepper: to taste
- Butter: 2 tablespoons (30g), for finishing
- Semolina or polenta: 1-2 tablespoons (for the secret crispy coating)
Instructions
- Prepare the Parsnips
- Preheat oven to 190°C/375°F
- Peel parsnips completely to reveal white flesh
- Remove the thick top end and quarter it lengthwise
- Cut remaining portions into similar-sized pieces
- Optional: remove the core if desired (though it adds sweetness)
- Create the Glaze
- In a large bowl, combine olive oil, celery salt, and pepper
- Add honey and whisk thoroughly
- Strip and crush fresh rosemary and thyme into the mixture
- Apply the Secret Coating
- Toss parsnips in the glaze mixture until well coated
- Sprinkle semolina or polenta over the glazed parsnips
- Toss again to ensure even coating
- Roasting Process
- Arrange parsnips in a single layer on a baking tray
- Roast for 35-40 minutes total
- Turn parsnips halfway through cooking
- Drizzle with additional honey in the final 5 minutes
- Return to oven for caramelization
- Finishing Touches
- Transfer to serving dish
- Add a pinch of rosemary salt
- Top with butter pieces
- Garnish with fresh rosemary sprigs
Timing
- Preparation: 15 minutes
- Cooking: 40-45 minutes
- Total time: 1 hour
Nutritional Information
Per serving (serves 6):
- Calories: 180
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Fat: 8g
- Sugar: 12g
Expert Tips and Tricks
The success of these parsnips lies in several key techniques. The semolina or polenta coating is crucial for achieving the perfect crunch. Maintaining even-sized pieces ensures consistent cooking. The double-glazing process – first with the herb-infused oil mixture and then with pure honey – creates layers of flavor and caramelization.
Variations and Substitutions
This versatile recipe can be adapted in several ways:
- Replace honey with maple syrup for a different sweetness profile
- Use dried herbs if fresh aren’t available (reduce quantity by half)
- For dairy-free version, substitute butter with olive oil
- Add garlic powder or mustard powder for extra depth
- Experiment with different spice combinations like cumin or paprika
Common FAQs
Q: Why use semolina/polenta?
A: It creates an extra crispy exterior while maintaining a tender interior.
Q: Can I parboil the parsnips?
A: Yes, parboil for 4 minutes and increase oven temperature to 200°C/420°F, reducing total roasting time to 30 minutes.
Q: Why is my honey burning?
A: Add honey only in the final 5 minutes of cooking to prevent burning.
Q: Can I prepare these in advance?
A: Prepare up to the coating stage, store in the refrigerator, and roast just before serving.
Storage and Make-Ahead Tips
- Store leftover roasted parsnips in an airtight container for up to 3 days
- Reheat in a hot oven (180°C/350°F) for 10-15 minutes
- Prep and coat parsnips up to 24 hours ahead, store uncooked in the refrigerator
- For best results, serve immediately while the coating is at its crispiest
This recipe transforms ordinary parsnips into a memorable side dish with its unique combination of textures and flavors. The secret semolina/polenta coating creates an irresistibly crunchy exterior, while the honey glaze highlights the natural sweetness of the parsnips. Perfect for any special occasion, these parsnips will have your guests asking for the recipe.
