honey roast parsnips on a plate with seasoning

Golden honey-roasted parsnips are such a treat. Their nutty, sweet flavour is a wonderful partner for roast meat, herby stuffing, crispy roast potatoes, buttered greens and rich gravy. Christmas dinner is the perfect time to take your usual roast parsnips to the next level.


Before roasting, toss blanched parsnips in some flour and finely grated Parmesan, then roast in the oven until crisp and golden – this will add an extra crunch, and give them a real flavour boost.

Or, try the festive flavour combo of rosemary, orange and maple syrup. Add orange peel and sprigs of fresh rosemary to a roasting tray with the blanched parsnips, and toss everything together in maple syrup before roasting.



2kg parsnips
½ a bunch of fresh thyme
2 tablespoons runny honey
olive oil


  1. parsnips_one
  1. Scrub the parsnips clean, then slice in half lengthways.
  2. Parboil the parsnips in boiling salted water for 10 minutes, then drain well.
  3. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of the butter and 2 tablespoons of oil.
  4. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.

If you have leftover roast parsnips, break them into small pieces and mix with other leftover veg, then shallow fry in a pan, to make bubble and squeak. Serve topped with a fried egg.

Alternatively, you can blitz leftover roast parsnips into a purée, place in a pan with softened onions and garlic, then add stock and blend to a smooth spicy parsnip soup.


Discover Jamie’s ultimate recipes for all the festive classics in Jamie Oliver’s Christmas Cookbook, on sale now. And take a look at our Christmas hub for ideas for everything from cocktails and edible gifts, to special-diet recipes and tasty leftovers.

For information on how to store parsnips or when they’re in season, check out the Vegepedia.