At the heart of a parsnip’s flavor there is a hint of citrus. It complements subtle notes of green grass and fresh herbs. Roasting further develops these appealing attributes lending a caramel-sweet nuttiness. A touch of honey deepens the complexity and adds a glossy finish to Honey Roasted Parsnips. Add a few carrots, if you like, to enhance the visual contrast in this simple side dish.
Familiar Root Vegetables
Over the years I have grown familiar with a variety of root vegetables. Some I even pulled from the ground myself, brushing the dirt off their homely faces as I harvested them from our backyard garden. Relatively easy to grow and store, those hardy vegetables made a welcome contribution to our family meals.
Back then, I gorged on fresh carrots while still slender, leggy, and easy to love. I watched radishes mature quickly and contribute their crisp piquant blush to spring salads. Beets, sweet and well-rounded, were admired for their voluptuous color. Turnips, plain by comparison, were often served mashed and easily mistaken for potatoes. After discovering they harbor an earthy bitterness, I learned to sidestep those mashed turnips like weird uncles that stayed for dinner.
Parsnips and I, by comparison, are practically strangers. While they have a rather common reputation I can’t remember ever growing them in our garden back home. Neither do I remember them being served at the family table. I have seldom even seen them on a restaurant menu. It wasn’t until late last year that, out of boredom or curiosity, I picked up a bag at the grocery and made their acquaintance. Now I can only wonder – where have parsnips been all my life?
The Nature of Parsnips
The charm of parsnips is subtle. They are unassuming at their introduction. Even among humble root vegetables, a parsnip is pale and homely. It’s skin is sallow and etched with brown ridges. It’s shape is generally top heavy and it’s waist is thick. Parsnips are like the carrot’s matronly aunt; graying and full-figured. Neither sugary sweet nor piquant, they keep their persuasions to themselves. When pressed, however, they shyly begin to reveal their nature.
Beyond their dowdy appearance and modest character, at the heart of a parsnip you will discover an unexpected freshness. Inside there is a hint of citrus, notes of green grass and fresh herbs. The juxtaposition of appearance and aroma makes me smile. Something about that surprisingly bright yet gentle nature cultivates the hope of spring.
Parsnips are great for roasting. They are gently sweet and, unlike sweet potatoes, they retain their texture nicely. Roasted parsnips soften in the oven without turning mushy, holding their edges while only gently yielding. Sliced into long thin strips they curl slightly in the oven giving them an interesting appearance as they brown. Pair Honey Roasted Parsnips with beef or lamb, or serve as a point of contrast on a vegetable plate.
Enjoy!
Honey Roasted Parsnips
Course: Sides, VegetablesCuisine: AmericanDifficulty: Easy10
minutes35
minutes45
minutesOven roasting develops the appealing flavor attributes of parsnips, lending a caramel sweet nuttiness. A touch of honey further deepens the complexity and adds a glossy finish to this simple side dish.
Ingredients
1 1/2 pounds parsnips
1 Tablespoon honey
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
- Preheat oven to 425F.
- Wash parsnips and cut into 3 to 4-inch lengths. If they are seem overly thick or woody you may want to peel them. Halve thinner pieces and quarter thicker pieces, lengthwise.
- Combine parsnips, honey, oil, salt and pepper in a gallon sized Ziploc bag. Seal the bag and shake until the parsnips are well coated.
- Spread the coated parsnips on a rimmed baking sheet.
- Roast at 425F, turning occasionally, until golden brown, approximately 30-35 minutes.
Notes
- Recipe Source: Adapted from a recipe in Real Simple magazine.
- For a more colorful side dish, you can combine parsnips with similarly sliced carrots.
I scrub the parsnips but I usually don't peel them. The parsnips in my photos aren't peeled. I think it depends on the particular qualities of the parsnips that you find available. I think it comes down to a judgement call or a matter of preference.
You did not say to peel the parsnips so I did not. I combined them with carrots that were peeled. Well, the parsnips were rubbery. I later found other recipes that all said to peel them, which I think you should!
The parsnips look delicious! "Well rounded" beets though… Is that a pun?? 🙂