Description

Honey Roasted Parsnips with Cranberries & Walnuts is a deliciously sweet and savory side dish perfect for fall and winter meals. Tender roasted parsnip sticks are caramelized with honey and olive oil, then tossed with tart dried cranberries and crunchy walnuts, creating a harmonious blend of flavors and textures. This easy oven-roasted recipe makes a festive and healthy accompaniment to any main course.

Ingredients

Scale

Main Ingredients

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
⅓ cup dried cranberries
⅓ cup walnuts, roughly chopped

Optional

1 teaspoon lemon zest

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare 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 they are evenly coated with the mixture.
Arrange for Roasting: Spread the coated parsnips in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
Initial Roast: Roast the parsnips in the preheated oven for 20 minutes. This softens the parsnips and begins caramelizing their natural sugars.
Add Cranberries and Walnuts: Remove the baking sheet from the oven and scatter the dried cranberries and chopped walnuts over the parsnips.
Final Roast: Return the baking sheet to the oven and continue roasting for another 10 to 15 minutes until the parsnips are tender and caramelized and the walnuts are lightly toasted.
Garnish and Serve: If desired, sprinkle the roasted parsnips with lemon zest to add a fresh citrus note, then serve warm as a flavorful side dish.

Notes

To peel parsnips easily, trim the ends and use a vegetable peeler, peeling from top to bottom.
For a nut-free version, omit walnuts or substitute with pumpkin seeds.
This dish pairs well with roasted meats, poultry, or as part of a vegetarian meal.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
Lemon zest is optional but adds a refreshing brightness to the dish.