Caramelized Roasted Parsnips with Honey & Thyme
Sweet, earthy parsnips are roasted until golden and caramelized, then glazed with honey and fresh thyme for a comforting, elegant side dish. This easy recipe is perfect for holidays or weeknight dinners and comes together in under 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 lbs parsnips, peeled and cut into batons (about 3/4-inch thick, 3–4 inches long)
- 2 tablespoons olive oil (extra virgin preferred)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons honey (or maple syrup for vegan)
- 2 tablespoons unsalted butter, melted (or vegan butter/extra olive oil for dairy-free)
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Peel parsnips and slice into batons, about 3/4-inch thick and 3-4 inches long.
- In a large mixing bowl, toss parsnip batons with olive oil, kosher salt, and black pepper until well coated.
- Spread parsnips in a single layer on the prepared baking sheet, avoiding crowding.
- Roast for 20 minutes, stirring halfway through for even caramelization.
- While parsnips roast, melt butter in a small saucepan or microwave. Stir in honey, chopped thyme, and lemon zest if using.
- After 20 minutes, drizzle the honey-thyme glaze over the parsnips and gently toss to coat.
- Return to oven and roast for another 10-15 minutes, until edges are deep golden and caramelized. Watch closely to prevent burning.
- Optional: Broil on high for 2-3 minutes for extra crisp edges, watching carefully.
- Remove from oven, let parsnips rest for 5 minutes, then serve hot. Scrape up any sticky bits from the pan for extra flavor.
Notes
Cut parsnips into even batons for uniform roasting. Don’t crowd the baking sheet to ensure caramelization. Add glaze only in the last third of roasting to prevent burning. For vegan, use maple syrup and olive oil. Broil briefly for extra crisp edges. Store leftovers in an airtight container for up to 4 days; reheat in the oven for best texture.
Nutrition
- Serving Size: About 1/6 of recipe
- Calories: 160
- Sugar: 10
- Sodium: 200
- Fat: 6
- Saturated Fat: 2.5
- Carbohydrates: 27
- Fiber: 5
- Protein: 1
Keywords: roasted parsnips, caramelized parsnips, honey thyme parsnips, vegetable side dish, gluten-free, easy holiday sides, vegetarian, healthy root vegetables