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Honey-roast parsnips recipe

Lindsey Bareham / 17 November 2014

Find out how to make perfect honey-roast roast parsnips for a fantastic Christmas dinner or Sunday lunch with our delicious and easy recipe.

Honey roast parsnips
Honey-roast parsnips are a classic part of a traditional Christmas dinner

Cooking time

1 hour 10 minutes




  • 7 large parsnips, approx 1.750kg/4lb
  • 3 tbsp goose fat or 2 tbsp melted butter and 1 tbsp vegetable oil
  • 4 tbsp runny honey


This recipe is designed for feeding 10 - 12 people for Christmas dinner. For Sunday lunch simply reduce the quantities to suit the amount of people.

Trim and peel the parsnips. Cut off the 'point' and quarter the stumpy end to make 5 similar-sized pieces. Have a large pan of boiling salted water at the ready and boil half the parsnips for 4 minutes. Scoop into a colander to drain and cool and repeat with the rest.

Roll the parsnips through the fat on a baking tray. If you are preparing these in advance for Christmas day they can be covered with clingfilm and held for 24 hours if necessary.

Roast at 400F/200C/gas mark 6 for 1 hour, turning half way through until crusty and golden. Just before serving, smear with honey and return to the oven for 10 minutes until glazed and sticky.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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