Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Roasted Parsnips with Cranberries & Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 59 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Honey Roasted Parsnips with Cranberries & Walnuts is a delightful side dish that combines the natural sweetness of roasted parsnips with the tartness of dried cranberries and the crunch of toasted walnuts. Enhanced with honey, thyme, and optional lemon zest, this recipe offers a perfect balance of flavors and textures, ideal for a cozy family meal or festive occasion.

Ingredients

Scale

Vegetables & Fruits

  • 1 ½ pounds parsnips, peeled and cut into sticks
  • 1/3 cup dried cranberries
  • 1 teaspoon lemon zest (optional)

Oils & Sweeteners

  • 2 tablespoons olive oil
  • 3 tablespoons honey

Spices & Seasonings

  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or rosemary

Nuts

  • 1/3 cup walnuts, roughly chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prepares your baking surface for even cooking and easy cleanup.
  2. Coat Parsnips: In a large bowl, toss the peeled and cut parsnip sticks with olive oil, honey, salt, black pepper, and dried thyme or rosemary until the parsnips are evenly coated with the mixture.
  3. Arrange Parsnips: Spread the coated parsnips in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
  4. First Roast: Roast the parsnips in the preheated oven for 20 minutes. This initial cooking softens the parsnips and begins the caramelization process. Remove the baking sheet and stir the parsnips to promote even cooking.
  5. Add Cranberries and Walnuts: Sprinkle the dried cranberries and roughly chopped walnuts evenly over the roasted parsnips to impart tartness and crunch.
  6. Final Roast: Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, or until the parsnips are tender and caramelized, and the walnuts are toasted.
  7. Serve: Remove from the oven and, if desired, sprinkle with lemon zest for a fresh citrus aroma. Serve warm as a delicious side dish.

Notes

  • You can substitute rosemary for thyme depending on your flavor preference.
  • To enhance the crunch, toast the walnuts separately before adding them.
  • Add a pinch of cinnamon or nutmeg for a spiced variation.
  • Use fresh lemon zest to brighten the flavors just before serving.
  • This dish pairs beautifully with roasted meats or as part of a vegetarian holiday spread.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dailydinnersolutions.com/honey-roasted-parsnips-with-cranberries-and-walnuts-recipe-3/