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Platter of healthy roasted parsnips with honey glaze and fresh thyme on a Thanksgiving table, caramelized edges, small pumpkins around

Healthy Roasted Parsnips

The forgotten root, roasted until the edges turn to toffee: even cut batons, one tablespoon of olive oil, and honey with thyme applied in two passes so it glazes instead of scorching. About 145 calories a serving against roughly 250 for the classic, with about 7 grams of fiber.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 pounds parsnips, preferably small to medium
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme leaves, plus a few sprigs for serving
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon honey, divided
  • Flaky sea salt, for finishing

Instructions

  1. Heat the oven to 425 degrees F. Line a large rimmed sheet pan with parchment, or leave it bare and lightly oiled for deeper browning.
  2. Peel the parsnips and trim the ends. Cut into batons about 3 inches long and 1/2 inch thick, halving or quartering the fat tops lengthwise so every piece matches. Cut away any woody core from very large roots.
  3. Toss the batons in a large bowl with the olive oil, thyme leaves, fine salt and pepper until every piece shines. No honey yet.
  4. Spread on the pan in a single layer with breathing room. Crowded pieces steam instead of roast, and steamed parsnips never crisp.
  5. Roast for 20 minutes. Turn each baton with tongs so the pale sides face down, and roast 5 minutes more, until the edges turn amber and the centers are nearly tender.
  6. Warm the honey until it pours easily. Brush or drizzle two thirds of it over the parsnips and return the pan to the oven for 5 to 8 minutes, until the glaze bubbles at the edges and the batons are deep gold.
  7. Remove from the oven. Drizzle the remaining honey over the top, scatter the flaky salt and extra thyme, and rest 3 minutes so the glaze sets into a sheen.
  8. Serve warm. The parsnips hold their texture for about 20 minutes on a warm stove top.
  • Author: Nora Ellis
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 3
  • Calories: 145
  • Sugar: 11
  • Sodium: 210
  • Fat: 3
  • Saturated Fat: 0
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 31
  • Fiber: 7
  • Protein: 2
  • Cholesterol: 0

Find it online: https://nourishtable.com/healthy-roasted-parsnips/