Honey Roasted Parsnips (with Bacon!)

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If you love the combination of sweet and salty, you’ll love these Honey Roasted Parsnips. They’re tender, sweet and caramelized with crispy bacon and fresh thyme. It’s the perfect side dish to serve with a Sunday roast or holiday dinner!

Is there anything more comforting than roasted root vegetables? They’re so sweet and hearty, with delicious, caramelized edges. It’s like eating candy that’s good for you!

Overhead of honey roasted parsnips arranged on a plate and topped with fresh thyme.

During the fall and winter months, these roasted winter vegetables are on repeat in our house, and these baked parsnip fries make a regular appearance on our weekend snack menu!

And now these honey roasted parsnips are in the fall dinner rotation! They’re tender and sweet and so irresistible. I have a tendency to eat them straight off the sheet pan when they come out of the oven!

This recipe is perfect for Christmas day or Sunday dinner served with sous vide chuck roast, honey baked ham or buttery roasted turkey thighs.

Check out the honey roasted parsnips story!

Why this recipe works

Roasting brings out the natural sweetness of parsnips (just like carrots). You’ll love the tender texture and caramelized sweet flavor!
Parsnips roast quickly on high heat, so you can have this side dish on the table in about 30 minutes. That makes this recipe perfect for Sunday dinner or busy weeknights.
The addition of fresh thyme adds a pop of flavor and makes for a beautiful presentation.
The crispy, salty bacon is the perfect contrast to the sweet, caramelized parsnips. And who can resist bacon, right?! **Try this sous vide bacon for melt-in-your-mouth bacon.

Caramelized honey roasted parsnips on a plate.

What are parsnips?

Parsnips are long, tapered root vegetables that are closely related to carrots. They actually look like carrots except they’re white (or more precisely, cream colored). They taste sweet with a nutty and slightly earthy flavor.

Parsnips are typically harvested in the fall and winter but they're available in grocery stores almost year round.

Ingredients

For the full list of ingredients and quantities, please see the recipe card below.

For this recipe, you’ll need 1 pound of parsnips that have been peeled and sliced into 1" thick slices. I'm using medium-sized parsnips for this recipe. If you use smaller ones, they'll be more tender and sweet.

Before the parsnips are finished roasting, you’ll add 2 tablespoons of honey (you can use this hot honey too for extra tang and spice). For the best coverage, try to use runny honey. If it’s too thick, it’ll be hard to cover the parsnips. To make it runny, you just need to warm it up a little.

Three sprigs of thyme are added to the honey for a fresh and fragrant flavor. You can substitute dried thyme, but reduce the amount to one-third. Or try using fresh rosemary instead.

To complement the sweet, caramelized flavor of the parsnips, you’ll want to add 2 pieces of bacon that have been cooked and crumbled.

To enhance the nutty flavor of the parsnips, add ¼ teaspoon of nutmeg. If you don’t have nutmeg, try substituting garam masala.

Step by step instructions

Preheat the oven to 425F degrees.

Toss the parsnips with the olive oil, salt and pepper and spread out onto a parchment paper lined baking sheet.

Sliced raw parsnips seasoned in a glass bowl.

Roast for 20 minutes.

While roasting, mix the honey, thyme and nutmeg together.

Remove and place the parsnips in a bowl.

Pour the honey mixture and crumbled bacon on top and mix to coat.

Parsnips in a glass bowl and tossed with the honey/bacon mixture.

Pour them back on the baking sheet and roast for another 5-10 minutes, until browned and caramelized on the outside.

Serve immediately garnished with more fresh thyme.

Expert tips

For even cooking, make sure the parsnips are cut into roughly the same size. Otherwise, smaller pieces will burn before bigger pieces are fully cooked.
If you cut the parsnips into slices thicker than 1-inch, you’ll need to roast them a little longer.
I prefer to use medium-sized parsnips for this recipe. Larger ones can sometimes be tough and woody.
If your parsnips are really large, you may want to cut out the core.
Make sure you use a good quality olive oil for roasting the parsnips. You can also use avocado oil if you prefer.
Roast the parsnips in a single layer. If you place them too close together, they will steam instead of roast. You can roast them on two baking sheets if necessary.
Make sure you wait for the last 5-10 minutes of cooking to add the honey mixture and bacon. If you add them too early, they may burn.

Side view of roasted parsnips on a plate.

Common questions

Do you need to peel parsnips before roasting?

I prefer to peel parsnips for this recipe. If you’re using young, baby parsnips, you can get away without peeling them. Just make sure to scrub them clean. If your parsnips are large, you should definitely peel them as the outer skin can be tough.

Do you need to parboil parsnips before roasting?

This isn’t necessary. If this recipe called for roasting large parsnips, I might say yes as it would help them roast quickly and create a fluffy and tender middle. But since we’re cutting our parsnips into 1-inch slices, they are quite thin and will roast quickly. If you parboil them, they will end up too soft and mushy.

What’s the best temperature for roasting parsnips?

As parsnips cook quickly, especially when cut into 1-inch slices, you’ll want to roast them at 425F degrees. At a high heat, they will cook through and brown on the outside at the same rate. If you roast them on a lower heat, they will be cooked through before they’re browned and caramelized on the outside.

Storage, freezing and reheating

If you have leftovers, just store them in an airtight container in the fridge for 3-4 days.

To reheat, warm them in the microwave or in a skillet on the stovetop until heated through.

You can also freeze roasted parsnips. Just let them cool completely and place them in a freezer safe bag or container. They should last for about a month in the freezer. Let them defrost in the fridge before reheating.

Up close view of roasted parsnips arranged on a plate.

Make it a meal

For Sunday dinner, we love parsnips paired with this slow cooker beef pot roast recipe.

For date night or a dinner party, I highly recommend serving this roasted parsnips recipe with sous vide pork tenderloin or filet mignon.

And for other side dishes, parsnips pair well with truffle mashed potatoes, air fryer carrots and sautéed brussels sprouts.

Did you make this recipe? Leave a comment below and let me know how it turned out!