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Honey and mustard roast parsnips recipe

Honey and mustard roast parsnips recipe

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Jamie says: "Liven up this roast dinner staple with an injection of honey, wholegrain mustard and fresh thyme. Keep the skins on for maximum flavour." See method

  • Serves 4, as a side
  • 5 mins to prepare and 55 mins to cook
  • 177 calories / serving
  • Vegetarian
  • Dairy-free


  • 600g small parsnips
  • olive oil
  • ½ a bunch of fresh thyme (10g)
  • 1 tbsp runny honey
  • 1 tbsp wholegrain mustard
  • red wine vinegar
For an easy swap, use bay in place of the thyme

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    12g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 22.4g Protein 3.3g Fibre 7.5g


Jamie Oliver 155x255

  1. Preheat the oven to 200°C/400ºF/gas 6. Scrub and trim the parsnips, halving any larger ones lengthways. Parboil in a large pan of boiling salted water for 5 minutes, then drain well.

  2. Tip into a large roasting tray and toss with 2 tablespoons of oil and a pinch of sea salt and black pepper, then roast for 35 minutes, or until golden and crisp.

  3. Mix the honey and mustard with 1 tablespoon of vinegar, then strip in the thyme leaves.

  4. Remove the parsnips from the oven and then squash the parsnips down with a potato masher. Drizzle over the honey mustard dressing and gently toss together, then return to the oven for a final 15 minutes, or until beautifully golden and sticky, turning halfway.

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