Roasted Honey and Mustard Parsnips

Close up of the glazed parsnips on a white plate.

Roasted Honey and Mustard Parsnips

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.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 215kcal

Author: Betty Davies

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.

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