Honey Roasted Parsnips

Parsnips are cut into even batons, tossed with honey, olive oil, thyme, salt, and pepper, then roasted on a preheated sheet pan until browned at the edges and soft in the middle. A brief final toss with a little lemon juice brightens the sweetness and keeps the flavor balanced.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 680 g parsnips peeled and cut into 2 cm-wide batons
• 30 g honey warmed if needed for easy mixing
• 30 ml olive oil
• 2 tsp fresh thyme leaves picked from stems
• 4 g fine salt
• 1 g black pepper freshly ground
• 10 ml lemon juice freshly squeezed
• 15 ml water for loosening the honey glaze if needed

Instructions

1. Heat the oven to 220°C. Line a rimmed sheet pan with parchment paper. Oven is fully preheated and the pan is lined.
2. In a large bowl, combine the parsnips with the honey, olive oil, thyme, salt, pepper, and lemon juice. If the honey is very thick, add the water to help coat the parsnips evenly. All parsnip pieces are lightly coated with a glossy seasoning mix.
3. Spread the parsnips on the sheet pan in a single layer with a little space between pieces. The parsnips are evenly spaced and not piled up.
4. Roast for 20 minutes, then turn the parsnips and roast for 5 to 8 minutes more until the edges are browned and the thickest pieces are tender when pierced with a knife. The parsnips are caramelized on the outside and tender through the center.
5. Transfer to a serving dish and spoon any glaze from the pan over the top. Serve immediately. The parsnips look glossy, browned, and ready to serve.