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A closeup view of a white bowl of honey roasted parsnips on top of an orange napkin with a bowl of parsnips in the background.

Simple Honey and Mustard Roasted Parsnips

By Natalie Marble
Simple Honey and Mustard Roasted Parsnips are a perfect side dish - they've got just enough personality to stand out, but also understand their supporting role. Oh and they're really easy to make, too!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 306 kcal

Ingredients
  

  • 1 1/2 lbs medium parsnips
  • 2 tsp Dijon mustard
  • 2 tsp whole grain mustard
  • 3 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 garlic clove (grated)
  • 4 tbsp olive oil (divided)
  • 4 thyme sprigs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Prepare the honey mustard sauce. In a small bowl, combine both mustards, honey, apple cider vinegar, salt, pepper, 3 tablespoons of the olive oil, and the grated garlic clove. Whisk it until well combined and then add in the fresh thyme leaves picked from the sprigs. Set aside.
  • Prepare the parsnips. The parsnips should look like french fries when they are prepared. To do this, cut the parsnips in half horizontally. Then, cut the thinner half into quarters (or thinner, if it's a really large parsnip).
    For the thicker top half, cut it in half, lengthwise, and then cut each of those halves in half again. Stand the quarters up on the cutting board, and cut downward from top to bottom to remove the inner woody core. Discard this core, and then cut the remaining parsnips into french fry shapes to match the ones you cut previously.
  • Roast. Place the parsnips on a large baking sheet or baking dish and toss them with the honey mustard sauce, making sure they are spread out into a single layer and are well-coated. Drizzle everything with the remaining tablespoon of olive oil and transfer to the preheated oven. Roast for about 25 minutes, or until the parsnips are golden brown and completely tender when pierced with the tip of a knife. *If the parsnips are not brown enough to your liking, pop them under the broiler for a few minutes and you'll be good to go.
  • Remove from the oven, transfer the hot parsnips to a warm serving dish, and ENJOY!

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Nutrition

Calories: 306kcalCarbohydrates: 45gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 945mgPotassium: 669mgFiber: 9gSugar: 21gVitamin A: 52IUVitamin C: 31mgCalcium: 73mgIron: 1mg
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