Honey Roasted Parsnips

Ingredients:
 

• 2 pounds parsnips

• 2 Tablespoons olive oil

• 2 Tablespoons honey, divided

• ¾ teaspoon salt

• Freshly ground black pepper

• ¼ teaspoon garlic powder

• 2 Tablespoons minced fresh parsley or chives

 

Directions:

Preheat the oven to 400℉. Line a large sheet pan with parchment paper or grease lightly with oil.
 

Peel the parsnips then cut off both ends. Cut the parsnips into 3-inch by ½-inch thick fry-shapes.
 

(If you are using larger parsnips, you might notice a woody core. You can cut the woody centers out before continuing with this recipe. Smaller parsnips usually don’t have tough cores, so you won’t need to remove it.)

 

Place all the cut parsnips onto the center of the baking sheet. Drizzle with 2 tablespoons of olive oil and 1 ½ tablespoons of honey then sprinkle with the salt, a few grinds of fresh pepper, and the garlic powder. Toss everything together with your hands or tongs then spread the parsnips into a single layer on the baking sheet, being sure not to crowd.

(This is important in achieving the roasted, caramelized flavor. Crowded or layered parsnips will steam from the moisture released from one another vs. roast.)

Roast the parsnips until nicely caramelized and fork tender, about 20-25 minutes.
 

Pile the parsnips onto a serving platter. Drizzle with the remaining honey. Sprinkle with more salt (if desired) and then the minced fresh herbs.