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Hot honey-roast parsnips recipe

Hot honey-roast parsnips recipe

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Upgrade your roast sides with this super-easy, hot honey parsnip recipe that's lovely with roast turkey, a veggie Christmas main or any Sunday roast. Infuse honey with crushes chillies and cider vinegar, then roast with the parsnips, adding a final drizzle for a sticky, sweet and spicy glaze. See method

  • Serves 8
  • Takes 1 hr 5 mins
  • 330 calories / serving
  • Vegetarian
  • Gluten-free


  • 2kg parsnips
  • 2 tbsp olive oil
  • 60g butter, melted
  • 150g clear honey
  • ½ tsp crushed chillies, plus extra to serve (optional)
  • 3 tbsp cider vinegar

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    5g 25%
  • Sugars

    28g 31%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 43.9g Protein 4.7g Fibre 11.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Peel and slice the parsnips into 2cm-wide fingers. Divide these, the olive oil and the melted butter between two baking trays; season and toss to coat. Roast for 35 mins, turning halfway, until tender and starting to turn golden.
  2. Meanwhile, bring the clear honey, crushed chillies and cider vinegar to a simmer in a small pan, stirring. Season, then simmer over a low heat for 1 min. Set aside to infuse while the parsnips are roasting.
  3. Toss the roasted parsnips in all but 2 tbsp of the infused honey, then roast for 15-20 mins more until golden and caramelised. Drizzle with the rest of the hot honey and scatter with extra crushed chillies to serve, if you like.

See more Christmas side dishes

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