EASY Honey Mustard Roasted Parsnips
These Honey Mustard Roasted Parsnips are a simple, budget-friendly Thanksgiving side dish featuring perfectly caramelized parsnips coated in a sweet–savory glaze made with honey, Dijon, whole grain mustard, garlic, and thyme.
Servings: 4 servings
Calories: 288kcal
Equipment
- baking sheet
- mixing bowl
- microplane or grater
- Chef's knife
- cutting board
Ingredients
- 1.5 lb medium parsnips, peeled and cut into uniform fries
- 2 tsp Dijon mustard
- 2 tsp whole grain mustard
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1 grated garlic clove
- 4 tbsp olive oil, divided
- 4 sprigs fresh thyme leaves
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
Instructions
- Preheat the oven to 400°F. In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, salt, pepper, 3 tablespoons olive oil, and grated garlic. Stir in the fresh thyme leaves.
- Peel the parsnips. Cut them horizontally, then quarter the thicker ends to remove the woody core. Slice all pieces into uniform fry shapes.
- Place the parsnips on a large baking sheet. Toss with the honey mustard glaze until well coated. Spread into a single layer and drizzle with the remaining tablespoon of olive oil.
- Roast for about 25 minutes, or until golden brown and tender when pierced with a knife.
- Transfer the roasted parsnips to a warm serving dish and serve immediately.
Notes
For a vegan option, substitute honey with maple syrup or brown sugar. Cut parsnips into uniform fry shapes for even roasting and be sure to remove the woody core from larger parsnips. Store leftovers up to 4 days or freeze for up to 6 months.