Mustard and Honey Glazed Parsnips

Total Time
Prep 15 mins
Cook 35 mins

Use any mustard you like for this dish, I often use horseradish, you can replace the honey with maple syrup.

Ingredients Nutrition

  • 2 lbs parsnips
  • 2 tablespoons oil
  • salt & freshly ground black pepper
  • 2 -3 tablespoons mustard
  • 2 tablespoons honey


  1. Peel the parsnips, cut in preferred size and remove the hard core from the center.
  2. Preheat the oven to 400 degrees F.
  3. Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
  4. In the meantime put a roasting tray with the oil in the oven to preheat.
  5. When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
  6. Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
  7. Take the parsnips from the oven and brush them with the glaze.
  8. Roast for another 8 to 10 minutes.


Most Helpful

I've never really eaten parsnips before except in soup. I am so glad I tried out this recipe, it's parsnips as a side dish from now on! I first nuked them in the microwave instead of steaming them, and since we love extra sauce for the rice served alongside it, I double the mustard and honey. I really recommend trying this, it's delicious!

Mirj October 13, 2002

Love parsnips and this recipe is exceptional. I often do parsnips with butter, brown sugar and a bit of soy but this recipe is even better. You get a full 5 stars plus my thanks a great way to do parsnips. The only thing I did differently was after cooking the parsnips I put them in a casserole dish drizzled on the mustard/honey &seasoned Then 30 minutes before serving popped them in the oven 350F and had them at the bottom of the oven for the last 15 minutes with the broiler on - they came out golden and so tasty - This goes to the top of my parsnip list. — Oct 18, 2002, 4 members found this helpful Added comments I have made these many times looked at the picture and decided that it did not do the recipe justice have tried to do a better job Thanks again Pets

Bergy July 22, 2005

Our first time ever having parsnips, and were we ever glad to have this recipe! This was delicious. I opted for 2 tablespoons mustard, and that was plenty for us. This made for a delicious side dish for our meal and a keeper for sure! Thanks so much for this recipe!! Dianne

Pianolady October 15, 2003

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