Slide thumbnail







Seriously Good!
Gluten Free

Roasted Honeyed Parsnips

5.0/5 rating 1 vote
  • Serves: 6-8
  • Prep Time: 10 mins
  • Ready in: 1 hour
  • Difficulty: Very Easy
  • Print:
Roasted Honeyed Parsnips




  • 6 medium parsnips
  • 115g good beef dripping or goose fat
  • salt and freshly milled black pepper
  • 2 tbsp clear heather honey
  • 2 tsp ground cumin
  • 1 tbsp

Share This

Follow Phil


  • Peel the parsnips and top and tail.
  • Split in half from top to tail, then cut into quarters, leave the core in, leave nice and long.
  • Heat the dripping or fat in a baking tin in a hot oven, 200°C, Gas 6-7, for about 10 minutes.
  • Meanwhile, bring a pan of salted water to the boil, add the parsnips, bring back to the boil and simmer for 1 minute maximum.
  • Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven.
  • Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
  • Pour on the honey, and sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them.
  • Serve piping hot and golden brown.