Honey-roast parsnips

A delicious and easy recipe that’s perfect for a fantastic Christmas dinner or Sunday lunch.

Roast parsnips on a plate
By Saga Magazine | Published - 9 Nov 2025
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Cooking Time
1 hour 10 mins
Serves
12

Ingredients

  • 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

Method

  1. Trim and peel the parsnips. Cut off the “point” and quarter the stumpy end to make five 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.
  2. 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.
  3. Roast at 400°F/200°C/gas mark 6 for 1 hour, turning halfway through until crusty and golden. Just before serving, smear with honey and return to the oven for 10 minutes until glazed and sticky.

(Hero image credit: Shutterstock)

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