Do I have to peel parsnips before roasting them?

For this recipe, yes. Parsnip skin turns tough and slightly bitter in a hot oven, and peeling gives the honey a smooth surface to cling to. Young, thin parsnips can be scrubbed and roasted unpeeled, but thick batons roast more evenly without the skin.

Why did my roasted parsnips come out soft instead of crisp?

The usual causes are wet batons, a crowded tray, or an oven that was not fully hot. Steam dry the parboiled batons for five full minutes, spread them with space between the pieces, and roast at 425 degrees on a preheated tray.

Can I roast the parsnips entirely the day before and reheat them?

You can, and they will still be good, though the edges never fully recover. The better plan is to parboil and refrigerate the day before, then roast fresh in about twenty minutes while the turkey rests.

What can I use instead of honey on roasted parsnips?

Maple syrup is the closest swap and goes on in the same two stages. For a less sweet tray, skip the finishing drizzle and add a teaspoon of grainy mustard to the oil instead; the parsnips caramelize on their own sugars.

How do I know when roasted parsnips are done?

The tip of a small knife should slide into the thickest baton with no resistance, and the edges should be deep amber with a few darker, candied spots. Pale and firm means five more minutes; dark and shriveled means the tips were cut too thin.

Roasted Parsnips With Honey And Thyme, Perfect In 6 Steps

Ingredients

Scale

2 pounds parsnips, peeled and cut into thick batons
2 tablespoons olive oil
1 teaspoon fine sea salt, plus flaky salt to finish
1/2 teaspoon black pepper
3 tablespoons honey, divided
1 tablespoon fresh thyme leaves, plus a few sprigs to serve
1 teaspoon apple cider vinegar

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Instructions

Heat the oven to 425 degrees Fahrenheit with a large rimmed baking sheet inside it.
Bring a large pot of well salted water to a boil. Add the parsnip batons and cook for 4 minutes, until they just begin to soften at the edges.
Drain the batons and spread them out to steam dry for 5 minutes, shaking once to rough up the surfaces.
Toss the batons with the olive oil, salt, pepper, half the thyme and 1 tablespoon of the honey. Spread in a single layer with space between the pieces.
Roast for 15 minutes. Turn each baton so the pale side faces down, then roast 5 to 10 minutes more, until deeply golden at the edges and tender through.
Whisk the remaining 2 tablespoons of honey with the vinegar. Drizzle over the hot parsnips, toss once on the tray, and finish with the remaining thyme and a pinch of flaky salt. Serve immediately.

Author: Chef Rita
Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 3
Calories: 185
Sugar: 13
Sodium: 300
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 32
Fiber: 5
Protein: 2
Cholesterol: 0