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honey roasted parsnips and raisins on a pink oval tray on a white counter

Honey Roast Parsnips and Raisins

This delectable vegetarian side dish features sweet glazed parsnips finished with fresh rosemary, sea salt, and raisins.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 269kcal



  • 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.


Serving: 1serving | Calories: 269kcal | Carbohydrates: 52g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 766mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 27mg | Calcium: 61mg | Iron: 2mg