Sides
Roasted Parsnips with Honey (Honeyed Parsnips)
sjfegan
Ingredients
- 6 parsnips, peeled and cut into batons
- 3 tbsp butter, melted
- 2 tbsp honey
- Salt and pepper to taste
Method
- Preheat the oven to 200°C (400°F).
- Toss the parsnip batons with the melted butter, salt and pepper.
- Spread on a baking tray in a single layer.
- Roast for 25–30 minutes, turning halfway, until tender and lightly browned.
- Drizzle with honey and return to the oven for a final 5 minutes to glaze.
- Serve hot.
Introduction: Parsnips roasted until tender and glazed with honey, a comforting and naturally sweet Victorian side dish showcasing a beloved root vegetable.
Cultural Background: Parsnips held a well-established place in the Victorian British vegetable garden and kitchen, and roasting them with a touch of honey to bring out their natural sweetness was a popular way to prepare this hearty winter root.
Tips: Cut the parsnips into even-sized pieces so they roast at the same rate. Add the honey toward the end of roasting, as it can burn if added too early.
Variations: Add a sprig of fresh thyme to the tray for extra fragrance. Serve alongside roasted meats as a classic pairing.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in an oven at 200°C (400°F) for 8–10 minutes to restore some crispness.
Nutrition: Per serving (approx.): 180 kcal, 2 g protein, 9 g fat, 26 g carbohydrate.
FAQs:
Q: Were parsnips a common Victorian vegetable?
A: Yes, they were widely grown and eaten across Victorian Britain, a hearty root vegetable well suited to the autumn and winter kitchen garden.
Q: What is this dish typically served with?
A: Roasted meats, particularly as part of a Sunday dinner spread alongside other root vegetables.
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