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Crisp honey mustard parsnips in a blue patterned serving bowl with bowls of roast potatoes and air fryer carrots and butternut squash in the background.

Crisp Honey Mustard Parsnips

By: Deborah
These crisp honey mustard parsnips are golden, sticky, and full of flavour. Roasted with mustard powder and seasoning and finished with drizzle of honey, they’re the perfect side dish for roast dinners or festive meals. 
PREP: 15 minutes
COOK: 40 minutes
TOTAL: 55 minutes
Course: Side Dish
Cuisine: British
Servings: 8 people
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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

Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 476mg | Fiber: 6g | Sugar: 8g | Vitamin A: 0.2IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Christmas side dishes, crispy honey parsnips, easy vegetable side dishes, glazed parsnips, honey mustard parsnips, roast dinner sides, roasted parsnips recipe
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