Honey-Rosemary Roasted Parsnips
Parsnips turn sweet, nutty, and golden at the edges in a hot oven, then get a quick glaze of honey, butter, and fresh rosemary at the end. An easy fall side that pairs well with roasts, chops, and saucy mains.
35 mins
4 servings
Ingredients
- 1 tablespoon Unsalted Butter, melted
- ½ teaspoon Kosher Salt
- 2 pounds Parsnips
- 1 teaspoon Lemon (Juice)
- ¼ teaspoon Black Pepper
- 2 teaspoons Rosemary (Fresh)
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
Directions
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
- Cut any extra-thick parsnip pieces in half lengthwise so all the sticks are about the same size.
- Toss the parsnips with the olive oil, salt, and pepper on the baking sheet and spread them out in a single layer.
- Roast for 20 minutes, then flip the pieces with a spatula.
- Stir the honey, melted butter, and rosemary together in a small bowl. Drizzle it over the parsnips and toss gently.
- Roast for 8 to 10 minutes more, until the parsnips are tender and caramelized at the edges.
- Sprinkle with the lemon juice and serve warm.
