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Honey Mustard Roasted Parsnips

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 288
Ingredients Equipment Method Notes

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

Equipment

  • baking sheet
  • mixing bowl
  • microplane or grater
  • Chef's knife
  • cutting board

Method
 

  1. 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.
  2. Peel the parsnips. Cut them horizontally, then quarter the thicker ends to remove the woody core. Slice all pieces into uniform fry shapes.
  3. 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.
  4. Roast for about 25 minutes, or until golden brown and tender when pierced with a knife.
  5. 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.