Honey Roasted Parsnips and Sweet Potato – Easy, Golden, and Flavorful

If you’re looking for a warming, comforting side dish that brings sweetness, depth, and a beautiful caramelized finish, these honey roasted parsnips and sweet potatoes are a perfect choice. This recipe is one of my go-to dishes during fall and winter, especially when I want something simple yet impressive. I still remember making it for a small family dinner, and everyone kept sneaking bites straight from the baking tray.
This easy homemade honey roasted parsnips and sweet potato recipe requires minimal prep, uses wholesome ingredients, and pairs beautifully with roasted meats, grilled chicken, or vegetarian mains. It’s a guaranteed crowd-pleaser.

Ingredients

3 medium parsnips, peeled and cut into batons
2 large sweet potatoes, peeled and cubed
3 tablespoons honey
3 tablespoons olive oil
teaspoon ground cinnamon (optional but delicious)
teaspoon smoked paprika
teaspoon garlic powder
½ teaspoon fine salt
½ teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley (for serving)

Step-by-Step Instructions

Step 1: Prep the vegetables

Peel 3 parsnips and cut them into long, even batons.
Peel 2 large sweet potatoes and cut them into medium cubes (around 2 cm).
Place everything into a large mixing bowl.

Step 2: Make the honey glaze

In a small bowl, whisk together:
- 3 tbsp honey
- 3 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
Mix until smooth.

Step 3: Coat the vegetables

Pour the glaze over the parsnips and sweet potatoes.
Toss well until every piece is evenly coated.

Step 4: Roast

Preheat the oven to 200°C (400°F).
Spread the vegetables on a baking sheet lined with parchment paper.
Roast for 30–40 minutes, flipping halfway through, until golden, tender, and caramelized.

Step 5: Serve

Transfer to a serving plate and sprinkle with 1 tbsp chopped fresh parsley.
Serve warm.

Tips & Variations

1. Add more spices

For a deeper flavor, add ½ teaspoon of cumin or ground coriander. These spices pair perfectly with both parsnips and sweet potatoes.

2. Swap the honey

If you prefer, you can replace honey with maple syrup for a slightly richer and more autumn-style sweetness.

3. Make them extra crispy

To get crispier edges, spread the vegetables in a single layer and avoid overcrowding the pan. You can also roast them for an extra 5–10 minutes.

Storing & Reheating

In the fridge:
Store leftovers in an airtight container for up to 4 days.

In the freezer:
Place cooled roasted vegetables in a freezer-safe bag or container. They can be frozen for up to 2 months.

Reheating methods:

Oven (best texture): Reheat at 180°C (350°F) for 10–12 minutes.
Air fryer: Reheat at 180°C for 5–7 minutes to restore crispiness.
Microwave: 1–2 minutes, although the texture will be softer.

FAQs

1. Can I make this recipe ahead of time?

Yes! You can prep the vegetables and glaze up to 24 hours in advance. Store them separately in the fridge and combine right before roasting.

2. Can I roast them with other vegetables?

Absolutely. Carrots, baby potatoes, or butternut squash all roast well with this recipe.

3. How do I prevent the vegetables from becoming mushy?

Make sure the pieces are evenly cut and spread out on the baking tray. Overcrowding creates steam instead of caramelization.

4. Can I make this without cinnamon?

Yes, the recipe works perfectly without it. Cinnamon just adds a warm, aromatic note.

5. Can I reduce the sweetness?

Of course. Use 1–2 tablespoons of honey instead of 3, depending on your taste.

Nutritional Information

(Approximate values per serving — makes 4 servings)

Calories: ~210 kcal
Protein: ~2 g
Carbohydrates: ~35 g
Fat: ~7 g

These honey roasted parsnips and sweet potatoes are simple, flavorful, and perfect for weeknight dinners or holiday gatherings. If you try this recipe, let me know how it turned out in the comments—your feedback always makes my day!
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