Honey Thyme Roasted Parsnips (Easy Thanksgiving Side Dish)

Why you’ll love it

• Sweet and savory: caramelized edges, creamy centers and a glossy honey-thyme glaze.
• Simple ingredients: parsnips, olive oil, butter, honey and thyme, about $1.10 a serving.
• Holiday-friendly: one sheet pan, easy to prep ahead and a fresh change from the usual potatoes.

Quick facts

Ingredients

For the parsnips

• 2 lb (900 g) parsnips (about 8 medium)
• 3 tbsp (45 ml) extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 sprigs fresh thyme (or 1 tsp dried thyme)

For the honey-thyme glaze

• 2 tbsp (42 g) honey
• 1 tbsp (14 g) unsalted butter
• 1 tsp fresh thyme leaves
• 1 tsp apple cider vinegar

To finish

• 1 tbsp chopped fresh parsley
• A pinch of flaky sea salt
• 2 tbsp (15 g) toasted chopped pecans (optional)

Step-by-step method

1. Heat the oven. Place a rack in the lower-middle position and preheat the oven to 425°F (220°C). Lightly oil a large rimmed sheet pan, or line it with parchment paper for easier cleanup.

2. Cut the parsnips. Peel the parsnips and trim the ends. Cut the thin bottom parts into 3-inch (7.5 cm) pieces, and cut the thick tops lengthwise into halves or quarters so that all the pieces are about 1/2 inch (1.3 cm) thick. If the core of a large parsnip looks woody, cut it out.

3. Season. Put the parsnips on the pan, drizzle with the olive oil, sprinkle with the kosher salt and pepper, add the thyme sprigs and toss well. Spread them in a single layer, cut sides down, with a little space between the pieces. Use two pans if they are crowded.

4. Roast. Roast 20 minutes, then flip the pieces with a spatula and roast 10 to 15 minutes more, until golden brown and tender.

5. Make the glaze. While the parsnips roast, melt the butter with the honey, thyme leaves and vinegar in a small saucepan over low heat, stirring, about 1 minute.

6. Glaze. Drizzle or brush the glaze over the parsnips and toss to coat. Return the pan to the oven for 3 to 5 minutes, watching closely, until the glaze is bubbling and the edges are caramelized.

7. Finish and serve. Discard the thyme stems. Transfer the parsnips to a platter, scrape any sticky glaze from the pan over the top and sprinkle with parsley, flaky salt and pecans, if using. Serve warm.

How to know it is done

The parsnips are done when a paring knife slides into the thickest piece with no resistance and the centers are creamy, not chalky. The cut sides should be deep golden brown and the edges caramelized and slightly crisp, with the glaze sticky and glossy rather than watery. If some pieces are browning faster than others, move them to the center of the pan.

Tips for the best result

• Cut all the pieces the same thickness so they cook evenly; parsnips are much wider at the top than at the tip.
• Do not crowd the pan, or the parsnips will steam instead of browning.
• Choose firm, medium parsnips; very large ones can have a tough, woody core.
• Add the honey glaze only at the end, because honey burns quickly in a hot oven.
• Roasting on the lower rack gives the parsnips better browning on the bottom.

Variations and substitutions

• Maple: use pure maple syrup instead of honey; with olive oil instead of butter, the dish is vegan.
• Parsnips and carrots: use 1 lb (450 g) of each, cut to the same size.
• Spicy: add a pinch of cayenne or 1/4 tsp red pepper flakes to the glaze.
• Garlic Parmesan: skip the glaze and toss the hot parsnips with 1/3 cup (30 g) grated Parmesan and 2 minced garlic cloves, then roast 3 minutes more.
• Rosemary: use 2 sprigs of fresh rosemary instead of the thyme.

Make ahead

Peel and cut the parsnips up to 2 days ahead and keep them in a container of cold water in the refrigerator so they do not darken; drain and pat them completely dry before roasting. On a busy holiday, you can roast them (without the glaze) a few hours ahead, then reheat at 425°F (220°C) for 8 to 10 minutes, add the glaze and roast 3 to 5 minutes more.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F (200°C) for 8 to 10 minutes, in an air fryer at 380°F (195°C) for 5 to 6 minutes, or in a skillet over medium heat, until hot. You can freeze them for up to 2 months, but they will be softer after thawing.