Honey Roasted Parsnips

Honey Roasted Parsnips are tender, sweet and caramelized with crispy bacon and thyme. Perfect side dish for a Sunday roast or holiday dinner!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 151kcal

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.
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.
Pour them back on the baking sheet and roast another 5-10 minutes, until browned and caramelized on the outside.
Serve immediately garnished with more fresh thyme.

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.