These honey and mustard parsnips are a brilliant sweet and savoury take on a traditional roast side dish.
Roasted parsnips are an essential element of any autumn or winter Sunday roast lunch. Crisp and golden on the outside, smooth and gooey in the centre, and so easy to prepare alongside your roast potatoes. But this simple five-minute trick added at the end of their cooking time makes all the difference. The honey brings out the parsnips natural sweetness, and the mustard gives them a kick. Together, they elevate the parsnips from a simple side into a really special dish - worthy of a place even on the Christmas dinner table. We love the texture a wholegrain mustard adds to the dish. However, if you like a little more spice, add a teaspoon of English mustard powder to the dressing as well.
Ingredients
- 1kg (2lb 4oz) parsnips
- 100ml (3½ fl oz) olive oil
- 3tbsp runny honey
- 4tbsp wholegrain mustard
WEIGHT CONVERTER
Method
- Preheat the oven to 200°C/400ºF/Gas 6. Peel, trim and quarter the parsnips. If they are very large, cut the quarters in half.
- Bring a pan of lightly salted water to the boil, then add the parsnips and simmer for 5 mins. Meanwhile, heat the oil in a large roasting tin until smoking.
- Drain the parsnips and add to the oil. Coat well, put into the preheated oven and roast for 40 mins, until crispy.
- Mix the honey and mustard and pour over the parsnips, then crisp in the oven for a further 5 mins.
Top tips for honey and mustard parsnips
Make sure there is enough space on your baking tray for the parsnips to lie flat and evenly spaced, with no overlapping. This allows them to cook faster and ensures no sticking up bits get singed.
You might also like...
Honey glazed carrots and parsnips
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Pesto roasted vegetables
It's so easy to cook roasted vegetables. This recipe takes this method to the next level by adding delicious pesto to the mix.
By Jessica Dady Published
-
How to roast vegetables
Learn how to roast vegetables the traditional way with our easy mixed roasted vegetable recipe. Make the most of whichever veg are in season
By GoodtoKnow Published
-
Green vegetable medley
This healthy green vegetable medley of broccoli, peas and beans is steamed in the microwave. It's a very simple dish, even for absolute novices.
By Octavia Lillywhite Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Broccoli pasta with pancetta
This broccoli pasta with pancetta takes 30 minutes to cook making it a great speedy family dinner...
By Rose Fooks Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
How to make Stacey Solomon’s Crafty Christmas decorations at home - and it's an easy activity to try with the kids
Stacey Solomon's festive crafting special features beautiful homemade gifts. Here's how to make two of her budget creations.
By Lucy Wigley Published
-
Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch
BBC viewers can enjoy a slice of Mary Berry's Ultimate Christmas in December, with the British chef sharing recipes, tips and tricks to cooking the perfect Christmas dinner.
By Emily Stedman Published