Hot honey-roast parsnips recipe

Name: Hot honey-roast parsnips
Yield: Serves 8
Ingredients: 2kg parsnips; 2 tbsp olive oil; 60g butter, melted; 150g clear honey; ½ tsp crushed chillies, plus extra to serve (optional); 3 tbsp cider vinegar

Upgrade your roast sides with this super-easy, hot honey parsnip recipe that's lovely with roast turkey, a veggie Christmas main or any Sunday roast. Infuse honey with crushes chillies and cider vinegar, then roast with the parsnips, adding a final drizzle for a sticky, sweet and spicy glaze.

See method

Serves 8
Takes 1 hr 5 mins
330 calories / serving

Gluten-free
Vegetarian

Shop your ingredients

Perfectly Imperfect Parsnips 500G
Aldi Price Match
2kg parsnips
£0.55
£1.10/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco British Salted Block Butter 250G
Aldi Price Match
60g butter, melted
£1.85
£7.40/kg
Tesco Squeezy Clear Honey 340G
150g clear honey
£1.19
£3.50/kg
Tesco Crushed Chillies 28G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ tsp crushed chillies, plus extra to serve (optional)
£1.00
£35.71/kg
Tesco Cider Vinegar 350Ml
3 tbsp cider vinegar
£1.55
£4.43/litre

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Peel and slice the parsnips into 2cm-wide fingers. Divide these, the olive oil and the melted butter between two baking trays; season and toss to coat. Roast for 35 mins, turning halfway, until tender and starting to turn golden.
Meanwhile, bring the clear honey, crushed chillies and cider vinegar to a simmer in a small pan, stirring. Season, then simmer over a low heat for 1 min. Set aside to infuse while the parsnips are roasting.
Toss the roasted parsnips in all but 2 tbsp of the infused honey, then roast for 15-20 mins more until golden and caramelised. Drizzle with the rest of the hot honey and scatter with extra crushed chillies to serve, if you like.