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Honey-Roasted Parsnips

Honey-Roasted Parsnips

Sweet and succulent parsnips

Course lunch, Main Course
Cuisine british
Keyword parnsips
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6


  • 500 g parsnips
  • 1 tbsp gluten-free flour
  • 1 tbsp honey
  • 2 tbsp sunflower oil
  • 2 tbsp butter
  • Maldon Sea Salt


  1. Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.

  2. Drain in a colander and let them steam-dry for a few mins.

  3. Heat oven to 190C/170C fan/ gas 5.

  4. Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.

  5. Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.

  6. Roast for 40 mins, turning halfway, until golden.

  7. Add a pinch of Maldon Salt to serve.