Description
This Honey Roasted Parsnips recipe combines tender, caramelized parsnips with the sweet tartness of dried cranberries and the crunch of walnuts, making it a perfect side dish for any meal. Enhanced with olive oil, honey, and aromatic herbs, this dish is easy to prepare, delicious, and brings a wonderful balance of flavors and textures.
Ingredients
Scale
Parsnips and Seasoning
- 1 ½ pounds parsnips, peeled and cut into sticks
- 2 tablespoons olive oil
- 3 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or rosemary
Add-ins
- â…“ cup dried cranberries
- â…“ cup walnuts, roughly chopped
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss the parsnips: In a large bowl, combine the peeled and cut parsnips with olive oil, honey, salt, black pepper, and dried thyme or rosemary. Toss thoroughly until every parsnip stick is evenly coated with the mixture.
- Arrange on baking sheet: Spread the coated parsnips out in a single layer on the prepared baking sheet to allow even roasting and caramelization.
- Initial roasting: Roast the parsnips in the oven for 20 minutes to begin softening and caramelizing the edges.
- Add cranberries and walnuts: Remove the baking sheet from the oven and gently stir the parsnips. Then, sprinkle the dried cranberries and chopped walnuts evenly over the top.
- Finish roasting: Return the baking sheet to the oven and roast for an additional 10 to 15 minutes until the parsnips are tender and beautifully caramelized, and the walnuts are toasted.
- Final touch and serve: If using, sprinkle with lemon zest for a fresh, bright flavor. Serve the honey roasted parsnips warm as a delightful side dish.
Notes
- For added depth, try using dried rosemary instead of thyme for a slightly different herbal note.
- Use fresh lemon zest just before serving to retain its bright aroma and flavor.
- You can substitute walnuts with pecans or almonds for a different nutty crunch.
- Parsnips can be substituted with carrots for a similar sweet roasted vegetable side.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
