Tender Honey Roast Parsnips are finished with aromatic rosemary and sweet raisins in this delectable side dish. For a tasty holiday or weeknight vegetable that’s easy to prepare, look no further than this vegetarian roasted parsnip recipe.
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Honey is one of my favorite ingredients to use in vegetable recipes. Take my Roasted Turnips and Pears with Honey Butter and Rosemary Honey Slow Cooker Beets, for example. Those are some of the most delicious (easiest) dishes on the site.
And who could forget about the Sautéed Honey Sriracha Brussels Sprouts? Ok, ok, you get the picture. I like veggies, and I like honey.
That brings me to these uhhhh-mazing Honey Roast Parsnips with Raisins. The sweet, slightly anise flavor of parsnips tastes even better when they’re coated in a simple honey glaze. I also added some raisins at the end to, you know, stick with this whole sweet veggie theme.
But wait, there’s more! Freshly chopped rosemary and a sprinkle of sea salt tie the whole dish together. With all that flavor, it’s the perfect recipe for those of you who feel like you’re in a winter cooking slump (when root veggies just don’t sound quite as good as they did in October!)
How do you make sweet roasted parsnips?
Making Honey Roast Parsnips is simple. You don’t even need to peel the parsnips! First, scrub them with a veggie brush. Trim off the ends, then slice them into 6 pieces.
For example, a large parsnips should be cut in half, then each half should be sliced in half lengthwise. The larger pieces from the top half of the parsnip can be sliced in half again. 1 parsnip = 6 pieces (see the photo below).
Transfer them to a lined baking sheet. Next, whisk together the honey, olive oil, and rosemary. Coat the parsnips with the sweet glaze and sprinkle generously with sea salt. Pop in the oven and roast until they’re perfectly tender and a little brown!
Ten minutes before they’re finished cooking, add the raisins to the baking sheet. Yummmm.
How long to roast parsnips
Parsnips that are sliced into long, thin pieces take 30-40 minutes to roast. If you slice them into coins, they will take less time to cook in the oven.
For more info on making perfectly roasted vegetables, check out the Complete Guide to Vegetable Roasting Times while you’re here!
Expert Tips for Honey Roast Parsnips
- If you don’t have a veggie brush, you can peel the parsnips to make sure they’re clean.
- Cut each parsnip into pieces that are roughly the same size. If you have a skinny, small parsnip, you likely only need to cut it into 2-4 pieces instead of 6.
- Don’t add the raisins to the baking sheet right away. They will dry out and slightly burn if you cook them for the same amount of time as the parsnips. Wait until 10 minutes before the parsnips are finished.
- This dish is best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat in the microwave for 1-2 minutes on high.
Can you prepare honey roast parsnips in advance?
If you’re making this dish for Christmas or a holiday meal, you can make it up to 2 days in advance. When you’re ready to eat, transfer to a lined baking sheet and reheat in a preheated oven (350-400 degrees F) for ~10 minutes.
More Easy Parsnip Recipes
- Easy Baked Parsnip Chips
- Low Sugar Cranberry Sauce with Parsnips
- Spiced Parsnip and Apple Baked Oatmeal
- Roasted Parsnip and Pear Blender Soup
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Honey Roast Parsnips and Raisins
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Prepare the parsnips by slicing each one into 6 pieces of similar size (smaller/skinnier parsnips will only need to be cut into 2-4 pieces). Transfer them to the lined baking sheet, and spread them out in an even layer. In a small bowl, whisk together the olive oil, honey, and rosemary. Pour the glaze over the parsnips and use your hands or a rubber spatula to make sure they are coated. Sprinkle generously with sea salt.
- Transfer the parsnips to the oven and bake for 30-35 minutes, or until tender. Around 10 minutes before the parsnips are finished (at the 20 or 25-minute mark), take the baking sheet out and sprinkle the raisins on top. Put it back in the oven to finish cooking.
- When they're finished, transfer to a serving dish, garnish with additional rosemary or sea salt, and enjoy warm.
- You can make this up to 2 days in advance. Store in an airtight container in the fridge. Reheat in a preheated oven (350-400 degrees F) on a lined baking sheet until warm, about 10 minutes.
- To make vegan, sub maple syrup for honey.
Want to eat more seasonal veggies? Get your meal plan today!
Enjoy! – Lizzie