Honey-and-citrus-glazed parsnips are the side dish that gets devoured straight from the baking dish: parsnip batons roasted with honey, orange and lime juice, and thyme until soft, sweet, and lightly browned. The honey plays up the parsnip's natural sweetness while the citrus cuts it with tang. Simple, sticky, and impossible to stop eating.
SERVES 4
These parsnips will likely be devoured straight from the baking dish. Roasting them with honey plays up their sweetness and the citrus offers the perfect tang. These parsnips are a perfect accompaniment to my Pork Chops with Pomegranate-Ginger Sauce.
INGREDIENTS
FOR THE GLAZE:
juice of half an orange
juice of half a lime
2 tbsp/45 g raw honey
6 parsnips, peeled, trimmed and cut into batons
sea salt and pepper
leaves from 3 sprigs thyme
3 tbsp/45 ml coconut oil or ghee
COOKING INSTRUCTIONS
Preheat the oven to 350°F/177°C. Mix the orange juice, lime juice and honey. Place the parsnips in an ovenproof dish or baking sheet. Season parsnips generously with salt and pepper, add thyme and drizzle with ⅔ of your glaze. Toss the parsnips with the melted ghee or coconut oil. Cook for 20 minutes. Add the rest of the glaze and toss to make sure the parsnips are well combined. Cook for an additional 20 minutes or until the parsnips are soft and lightly browned.
Pro Tips
- Cut the parsnips into even batons so they roast uniformly; thin ends should match thick ones or you'll get burnt tips alongside raw centers.
- Use two-thirds of the glaze before roasting and save the rest for the midway toss — the second application gives the glossy, sticky finish.
- Season generously with salt and pepper before the first roast; root vegetables need assertive seasoning to balance the honey's sweetness.
- Roast at 350°F rather than a hotter oven — the lower temperature lets the honey glaze without scorching before the parsnips turn tender.
- Fresh thyme leaves make a real difference here; their floral edge keeps the dish from tipping into dessert territory.
Frequently Asked Questions
Can I make these with carrots?
Yes — carrots roast beautifully with the same honey-citrus glaze. The flavor will be less earthy and sweet than parsnip, but the method is identical.
Why aren't my parsnips browning?
Usually the dish is overcrowded. Spread the batons in a single layer so they roast rather than steam, and give them the full 40 minutes.
What should I serve with glazed parsnips?
They're a perfect accompaniment to pork chops with pomegranate-ginger sauce — the sweet-tart profiles were made for each other.
Can I make these ahead?
Roast them fully and rewarm at 350°F for 10 minutes. They lose a little of their glossy finish, so save a spoonful of glaze for the reheat.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Preheat the oven to 350°F/177°C.
- Mix the orange juice, lime juice and honey.
- Place the parsnips in an ovenproof dish or baking sheet.
- Season parsnips generously with salt and pepper, add thyme and drizzle with ⅔ of your glaze.
- Toss the parsnips with the melted ghee or coconut oil.
- Cook for 20 minutes.
- Add the rest of the glaze and toss to make sure the parsnips are well combined.
- Cook for an additional 20 minutes or until the parsnips are soft and lightly browned.
