Honey Roasted Parsnips with Butter and Thyme
by RecipeFiler
Why some badges are missing
- Not vegan: butter → try dairy-free butter
- Not dairy-free: butter → try dairy-free butter
- Not low-FODMAP: runny honey → try maple syrup
- Not low-GI / diabetic-friendly: runny honey
- Not kidney-friendly: salt and black pepper → try salt-free herb seasoning (or lemon zest and black pepper)
Based on listed ingredients — always check labels for allergies.
About this recipe
A classic British side dish of parsnips roasted with honey, butter and thyme until golden and caramelised, with a sweet, earthy flavour and tender interior. Traditionally served alongside Sunday roasts.
Prep
10m
Cook
40m
Serves
Rating
—
Total time · 50m
Ingredients
Kitchen HelpShopping list
800 g parsnips — peeled and cut into batons
2 tbsp olive oil
30 g butter — melted
2 tbsp runny honey
4 piece fresh thyme — sprigs
1 pinch salt and black pepper — to taste
Tools
- · large saucepan
- · colander
- · large roasting tin
- · small mixing bowl
Instructions
Step by step
- 1
Preheat the oven to 200°C (180°C fan).
- 2
Bring a large pan of salted water to the boil. Add the parsnip batons and parboil for .
- 3
Drain the parsnips well and leave them in the colander for a minute to steam dry.
- 4
Tip the parsnips into a large roasting tin. Drizzle with the olive oil and toss to coat.
- 5
Roast in the preheated oven for , turning once halfway through.
- 6
In a small bowl, mix together the melted butter and honey.
- 7
Remove the tin from the oven, drizzle the honey-butter mixture over the parsnips and tuck in the thyme sprigs.
- 8
Return to the oven and roast for a further 10– until golden and sticky.
- 9
Season with salt and pepper, discard the thyme sprigs and serve immediately.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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