These crisp honey mustard parsnips are the perfect combination of sweet, savoury, and tangy – a side dish that steals the spotlight at any roast dinner. Roasted until golden and caramelised, the honey and mustard glaze gives the parsnips a beautiful sticky crunch on the outside while keeping them soft and tender inside. Ideal for Christmas, Sunday roasts, or any time you want a simple yet standout side.
I found the original recipe on the BBC Good Food website when searching for a parsnip side dish that would be good to enjoy over the festive season. Coating the parboiled parsnips in a dry mixture of mustard powder and flour sounded interesting - so I gave them a go - we weren't disappointed!
As well as enjoying this as a side with your Christmas dinner, it'll be lovely with any roast dinners or as a side with chicken, pork, beef and lamb dishes.
The end result is full of flavour crispy parsnips with a hint of sweet - delicious!
Tips
- The recipe is naturally vegetarian and can be adapted for vegan diets by swapping the honey for maple or agave syrup.
- Optional variations:
- Add fresh thyme or rosemary and crushed garlic before roasting for a garlic and herb flavour.
- For a spicy hit, add a pinch of chilli flakes or cayenne pepper.
- Use maple syrup for a deeper, caramel flavour.
- Combine carrots with the parsnips for a colourful festive side.
- Sprinkle with grated parmesan in the last 5 minutes of roasting for a savoury crunch.
- This crisp honey mustard parsnips recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe, to serve 4.
FREQUENTLY ASKED QUESTIONS
It’s optional but recommended – it helps the insides become soft and creamy while the outside crisps up beautifully.
You can parboil them earlier in the day. Add the dry rub just before roasting for best results.
Yes - reheat in a hot oven (200C/180C fan/gas 6) for about 10 minutes to restore crispiness. Avoid microwaving, as it can make them soft.
Yes - air fry at 180C for 20 to 25 minutes, shaking halfway.
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How to make these Crisp Honey Mustard Parsnips
Ingredients
- 1kg parsnips, peeled and cut into thumb-width batons
- 2 tsp English mustard powder
- 2 tbsp plain flour
- 4 tbsp rapeseed oil
- 3 tsp clear runny honey
- flaky sea salt
Instructions
- Boil the parsnips for 5 minutes, then drain well and let them steam-dry for a few minutes. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
- Heat the oven to 220C/200C fan/gas 7. 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 minutes. Carefully place the parsnips into the hot oil, turn them a few times, then roast for 30 minutes or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and transfer them into a serving dish.
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Crisp Honey Mustard Parsnips
Equipment
Ingredients
- 1 kg (2.2 lb) parsnips peeled and cut into thumb-width batons
- 2 tsp English mustard powder
- 2 tbsp plain flour
- 4 tbsp rapeseed oil
- 3 tsp clear runny honey
- flaky sea salt
Instructions
- Boil the parsnips for 5 minutes, then drain well and let them steam-dry for a few minutes. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
- Heat the oven to 220C/200C fan/gas 7. 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 minutes. Carefully place the parsnips into the hot oil, turn them a few times, then roast for 30 minutes or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and transfer them into a serving dish.
Notes
- The recipe is naturally vegetarian and can be adapted for vegan diets by swapping the honey for maple or agave syrup.
- Optional variations:
- Add fresh thyme or rosemary and crushed garlic before roasting for a garlic and herb flavour.
- For a spicy hit, add a pinch of chilli flakes or cayenne pepper.
- Use maple syrup for a deeper, caramel flavour.
- Combine carrots with the parsnips for a colourful festive side.
- Sprinkle with grated parmesan in the last 5 minutes of roasting for a savoury crunch.
- This crisp honey mustard parsnips recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe, to serve 4.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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