Crisp honey mustard parsnips

Crisp honey mustard parsnips

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 15 mins Cook: 15 mins


Serves 8
Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal149
  • fat7g
  • saturates0g
  • carbs19g
  • sugars9g
  • fibre6g
  • protein3g
  • salt0.66g
Save to My Good Food
Please sign in or register to save recipes.


  • 1kg parsnip, peeled and cut into thumb-width batons



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tsp English mustard powder
  • 2 tbsp plain flour
  • 4 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • about 3 tsp clear honey


  1. Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.

  2. Heat oven to 220C/200C fan/gas 7 – you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

Marie T K's picture

Delicious parsnips! They even satisfied a fussy eater elderly mother, who after years of claiming she hated parsnips, helped herself to a second helping. Loved them. Will be making again. 5*

Sorry "Rate this recipe" link doesn't seem to work tonight! :/

snubs123's picture

Just made this using maple syrup which added before roasting and it was AMAZING!

ilianatodorova's picture

best ever pirsnips!

veritydixon's picture

I put the honey on before roasting, and they needed 40 minutes to crisp up and go brown. Perhaps these 2 things were related.

ZaiJo2013's picture

Tasty lil recipe, added carrots in with the nips and the honey after they were boiled...delicious!!! :-)

babyblade's picture

Lovely roast parsnips, my first attempt & will be doing again. Have had roast parsnips elsewhere over the last few weeks & these were the best in comparison. Don't need to par boil for 10mins, 5 would probably be enough but otherwise spot on :-)

zoestabler's picture

very tasty I would cook for 40 mins to get extra crispy snips

lisalovesmanolo's picture

These were great - I added honey both before baking and again about 5 mins before they were done as I've a real sweet tooth when it comes to parsnips. Might try maple syrup next time which I think would compliment the mustard. Slicing the parsnips longways gave a wonderfully crunchy thin end and a soft fluffy top end.

louisepanks's picture

Lovely we enjoy a variety of vegetables and this was a new way with
parsnips will try with squash too i think

spongemaker1's picture

Best parsnips ever - I put the honey on before roasting though.

cchristie06's picture

Lovely, although we made a mix of wholegrain mustard and honey and then poured this onto the boiled parsnips. They were delicious!

sxysusie22's picture

Really easy and tasted lovely!

annag11's picture

These were yummy, devoured by everyone! I only made half the portion, and yes they crisped up lovely. I added a tablespoon of sesame seeds to the flour mixture too, it gave them a nice texture ;o)

ZozieBee's picture

These were lovely!! I put the honey on before roasting though, and I think it tasted even better!

spudthing's picture

Absolutely gorgeous! Made these for christmas dinner and even the non-parsnip lovers snaffled them up! yummy!

annaoak's picture

I love roast parsnips and this made the tastiest ones ever.

scrappydoo's picture

Made these for the first time this week. Parsnips crisped up well and nice and tasty although I don't think they need to be par-boiled for quite as long. Will make again

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…