Honey Thyme Roasted Parsnips
Sweet, nutty parsnips roasted until caramelized at the edges, glazed with honey, butter and fresh thyme, and finished with flaky salt. An easy fall side dish.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Cutting the parsnips into even sticks helps them cook at the same rate. Add the honey glaze near the end, since it can burn if it roasts the whole time. Cut out any woody cores from very large parsnips.
Method
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Heat the oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up.
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Cut any thick parsnips in half lengthwise so the pieces are a similar size. Toss with the olive oil, salt and pepper.
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Spread on the hot baking sheet in a single layer and roast for , turning once, until golden at the edges.
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Meanwhile, warm the butter, honey and thyme in a small saucepan until the butter melts, then stir in the vinegar.
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Drizzle the glaze over the parsnips, toss and roast for more, until sticky and deeply browned.
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Sprinkle with flaky salt and serve hot.
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