The Hairy Bikers say: 'Don’t leave the parsnips in the oven too long or the honey (or syrup) will caramelise too much and turn black and bitter.' If you’re roasting potatoes at the same time, we recommend using different trays where possible so you can put the parsnips in a few minutes later, as they take less time to cook. Top tips for making Hairy Bikers’ honey roast parsnips Return them to the oven for 10 minutes and continue cooking until golden. Add the honey or maple syrup and roll the parsnips in the sticky juices.The exact cooking time will depend on how big you cut the chunks, so keep an eye on them.
Place them in the oven and roast for about 45 minutes or until cooked and starting to turn golden.
Toss the parsnip pieces in the hot fat or oil until they are nicely coated, then sprinkle with the black pepper and sea salt. Heat the oil or goose fat in a roasting tin until smoking. Smaller parsnips can just be peeled and cut in half lengthways. We tend to cut off the pointy end and then cut the stouter top into pieces roughly the same size so they roast evenly. See all weight loss and exercise features. Child development stages: Ages 0-16 years. See all conception & fertility features. Fines for taking children out of school. Storing Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days, per USDA. Cook for 25 minutes, stopping halfway to flip the vegetables and shake the basket. Air Fryer Cooking: Cut the parsnips and carrots into 3-4 inch long pieces so they fit in the air fryer basket. In a large bowl, combine the vegetables, olive oil, sea salt, and black pepper. Cut the vegetables into uniform-sized pieces with a knife. 
Preheat the air fryer to 380 degrees F (193 degrees C). Toss them together just before cooking according to the instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Wash and prep the parsnips and carrots, and store them covered in the refrigerator.
To Make Ahead: Up to 3 days in advance, prepare the honey mixture, cover, and store in the refrigerator. There will be zero scrubbing or scraping after cooking! For Easier Cleanup: Line the baking sheet with parchment paper. Roasting Tip: Make sure to preheat the oven! Preheating the oven will ensure evenly cooked and crisp, caramelized roasted vegetables. Extra large parsnips tend to be woody in texture so avoid them if possible. Choosing Parsnips: For best taste, choose parsnips that are medium in size, about 6-9 inches long, and under 2 inches in diameter at the thickest point. So make up a batch tonight! 🥕 Ingredients They go well with pretty much any main dish, like roasted chicken, pork roast, salmon, ham, turkey, and steak. #Roasted parsnips recipe plus
Good for You! This side dish is delicious and nourishing! Parsnips are a good source of vitamin C and fiber, and carrots contain vitamin A and beta-carotene, plus more fiber! It’s naturally sweetened with honey so there’s nothing artificial. So whether you’re a novice or seasoned cook, you’ll love how easy it is to make! You simply prep the honey roasting sauce and vegetables, then mix them together and bake in the oven to crispy perfection! Easy to Make: There are three simple steps to making this recipe, and it’s incredibly forgiving. This recipe pairs them with sweet honey and tangy honey mustard, plus a little vinegar and fresh thyme, and the flavors together are absolutely incredible! 
Uniquely Delicious: Parsnips and carrots are both root vegetables and similar in flavor, with a mixture of deep earthy and mildly sweet flavors.This recipe is Paleo and Vegetarian friendly, and it’ll quickly become your new favorite side dish! Here’s why my family loves it:
You’ve got to make these honey roasted parsnips and carrots! They’re roasted to tender, caramelized perfection.
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