Roasted Honey and Mustard Parsnips
Last Updated on January 28, 2021 by Betty Davies
These sweet and tangy oven roasted parsnips are sure to tickle your tastebuds. They make for the perfect side dish for any roast dinner, and are sure to be the star of the show. Add some flavor to your table with these honey and mustard parsnips.
Since I was little, parsnips have been one of my favorite vegetables, I love their natural sweetness and starchy texture. When glazed in a honey and mustard sauce, they really shine!
I made these as part of our Christmas dinner, and they were hands down the most popular side that I served up. There were none for leftovers to enjoy the next day!
Super easy to make with a few basic ingredients, this vegetable side dish will become a favorite!
If roasting is your jam, be sure to try my Roasted Beet Wedges and Garlic Roasted Mushrooms.
Why you will love this recipe!
- Delicious! The sweet honey and tangy mustard really bring out the natural flavors in the parsnips, and they are easy to pair with so many mains.
- Easy: Simple to prep with a few basic ingredients.
- Dietary info: These roasted parsnips are vegetarian, dairy-free and gluten-free.
Ingredients
- Parsnips: Parsnips are super rich in antioxidants and are really nutritious with high amounts of fiber.
- Oil: I used olive oil, but another high heat like canola or avocado will work well.
- Honey: For the best flavor, use a raw natural honey, rather than an artificial one that comes in a bear shaped bottle.
- Mustard: I used a strong dijon mustard for a real tangy flavor.
- Parsley: For some fresh flavor.
How to make honey mustard parsnips
Be sure to scroll down for the full recipe!
- Boil the parsnips in water and drain (photo 1).
- Mix together the ingredients for the sauce (photo 2).
- Coat the parsnips in the glaze and roast until golden brown (photo 3).
Recipe Variations
These honey mustard parsnips are pretty delicious as they are, but you can easily make them your own with simple swaps.
- Make them vegan by swapping the honey for maple syrup.
- Swap the mustard. I used dijon, but you can use wholegrain mustard for a milder flavor.
- Use different herbs. Fresh thyme, rosemary or sage all work great in this recipe.
Frequently Asked Questions
I prefer to peel parsnips as the skin can be quite tough and chewy, if your parsnips are very young with a thin skin, you can skip peeling them if you prefer. Just cut the tops off and give them a good scrub to remove any dirt.
These parsnips are best enjoyed as soon as you’ve made them, as they can get a bit soggy the next day. You can par boil and coat the parsnips in the honey and mustard sauce up to a day ahead of time, and just pop them into the oven when you are ready to serve them.
The smaller parsnips tend to be sweeter in flavor and have a less woody texture. The core of larger parsnips can be quite fibrous. Either will work well for this recipe, but pick smaller, younger ones if you have the choice.
Serving Suggestions
The flavor of these glazed parsnips is fairly mild, so they are great to pair with lots of main dishes. they are right at home with a roasted dinner, and work great with chicken, pork, fish and veggie dishes.
Recipe Notes and Tips
- Cut the parsnips to a similar size thickness so that they cook through evenly.
- Don’t skip boiling the parsnips before roasting them. Boiling them very quickly helps to soften them slightly. If you roast them straight away, the insides can be tough whilst the outside can over cook.
- Let the parsnips steam for 5 minutes when you drain them. This will help to get rid of excess moisture so that they crisp up when you roast them.
- Place the honey mustard parsnips in a single layer in your tin. If they are on top of each other they will steam rather than cook and they won’t get crispy edges.
More Vegetable Side Dishes
- Garlic Roasted Mushrooms
- Roasted Beets
- Lime and Coconut Cauliflower Rice
- Maple Roasted Butternut Squash
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Roasted Honey and Mustard Parsnips
Ingredients
- 4 parsnips (about 1lb / 450g)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 tablespoon fresh parsley
- salt and pepper
Instructions
- Peel the parsnips and cut into halves or quarters (depending on how thick your parsnips are) lengthwise.
- Fill a large pot with water and add some salt. Add the cut parsnips and bring the pot to a boil.
- When the pot comes to the boil, take off the heat and drain the parsnips. Let them steam for 5 minutes.
- Pre heat the oven to 430f / 220c.
- Mix together the oil, honey, mustard and parsley with a pinch of salt and pepper.
- Lay the parsnips in a foil lined tin, and pour the honey mustard sauce over the top. Use your hands to toss the parsnips in the sauce so they are fully coated.
- Roast for 20 minutes until golden brown.
Notes
- Don’t skip boiling the parsnips before roasting them. Boiling them very quickly helps to soften them slightly. If you roast them straight away, the insides can be tough whilst the outside can over cook.
- Let the parsnips steam for 5 minutes when you drain them. This will help to get rid of excess moisture so that they crisp up when you roast them.
- Place the honey mustard parsnips in a single layer in your tin. If they are on top of each other they will steam rather than cook and they won’t get crispy edges.
