Roast potatoes, carrots, Yorkshire puddings and lashing of gravy – there’s just something quite perfect about a delicious Sunday roast. Whether you’re a meat-eater or a vegetarian, there’s plenty of mouth-watering dishes to accompany your Sunday lunch – and roast parsnips are a fantastic addition. brings you a simple way to make crispy parsnips this Sunday.

How to make honey roasted parsnips


  • 500g parsnips
  • 1 tbsp flour
  • 1 tbsp honey
  • 2 tbsp sunflower oil
  • 2 tbsp butter


Heat oven to 190C/170C fan/ gas 5.

Prepare your parsnips, Start by peeling them, then top and tail the vegetables.

You can roast your parsnips whole, or consider cutting any larger ones in half lengthways.


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Pop your cut parsnips in a large saucepan of salted water and bring to the boil. Cook for five to 10 minutes.

Drain in a colander for a few minutes, then throw into an oven dish or baking tray with 2 tbsp sunflower oil, 2 tbsp butter and seasoning

Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.

Roast for 40 mins, turning halfway, until golden.

Honey roasted parsnips are a classic – but there’s plenty of great variations you can try.

A personal favourite is this recipe from Nigella Lawson for maple parsnips – an extra special treat.

Nigella writes of these parsnips: “I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated at Christmas, I’ve remodelled slightly, adding intensity of sweetness to the already sweet parsnips, not with honey but with maple syrup.

“And actually, this is more than a change, it’s an improvement: there is more ambiguity about the maple syrup, it’s a sweetness less cloying.”


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How to make maple parsnips


  • Parsnips
  • Vegetable oil
  • 80ml maple syrup


Chop, top and tail, and peel your parsnips as before.

You can either parboil them first as above, or whack them straight in the oven on 180C. 

Add a little oil to a baking tray, then throw in your parsnips.

Drizzle over some maple syrup and toss the parsnips until coated.

Cook for 40 minutes or until golden brown and crispy.

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