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Gordon Ramsay Honey Roasted Parsnips

Gordon Ramsay Honey Roasted Parsnips - recipe card
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Golden, caramelized parsnips roasted with honey, olive oil, and fresh thyme—sweet, savory, and crispy at the edges with a tender, creamy center. This simple side dish elevates any roast dinner with minimal effort and maximum flavor.

Ingredients

Scale
  • 2 pounds (900g) parsnips, peeled and cut into 2-inch batons (about 1/2-inch thick)
  • 3 tablespoons olive oil
  • 1/4 cup (85g) honey
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 2 cloves garlic, smashed (for extra flavor)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Peel the parsnips and cut off both ends. Cut into batons about 2 inches long and 1/2 inch thick. Try to keep them uniform so they cook evenly; thicker pieces will take longer.
  3. In a large bowl, combine the parsnip batons, olive oil, honey, thyme, salt, and pepper. Toss well to coat every piece evenly. If using garlic, add it now.
  4. Spread the parsnips in a single layer on the prepared baking sheet, making sure they are not overcrowded. Use two sheets if necessary. Overcrowding will steam them instead of roasting.
  5. Roast in the preheated oven for 20 minutes. Remove from oven and use a spatula to flip the parsnips for even browning.
  6. Return to oven and continue roasting for another 15-20 minutes, until the parsnips are tender when pierced with a fork and deeply golden brown and caramelized at the edges.
  7. Watch closely during the last 5 minutes to prevent burning. The honey can go from caramelized to burnt quickly.
  8. Remove from oven and transfer to a serving dish. Spoon any sticky glaze from the baking sheet over the parsnips.
  9. Serve hot, garnished with additional fresh thyme if desired.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture becomes mushy upon thawing. Reheating: Reheat in a 350°F (175°C) oven for 5-7 minutes, or until heated through and edges re-crisp. Avoid microwaving, which makes them soggy. For a vegan version, ensure the honey is replaced with maple syrup. For extra crispiness, you can par-boil the parsnips for 5 minutes and drain well before roasting.

Nutrition

Keywords: honey roasted parsnips, roasted parsnips recipe, Gordon Ramsay parsnips, easy side dish, British roast dinner, caramelized parsnips, root vegetable recipe, thyme parsnips, honey glazed parsnips, Christmas side dish, Sunday roast, vegan side

Find it online: https://gordonramsayeats.com/gordon-ramsay-honey-roasted-parsnips-2/