Perfectly Crispy Honey-Glazed Roasted Parsnips with a Secret Crunch
Ingredients
For the Parsnips
- Fresh parsnips: 6-8 medium (about 750g/1.6 lbs)
- Olive oil: 2 tablespoons (30ml)
- Honey: 2 tablespoons (30ml), plus extra for glazing
- Fresh rosemary: 2-3 sprigs
- Fresh thyme: 2-3 sprigs
- Celery salt: 1/2 teaspoon
- Black pepper: to taste
- Butter: 2 tablespoons (30g), for finishing
- Semolina or polenta: 1-2 tablespoons (for the secret crispy coating)
Instructions
- Prepare the Parsnips
- Preheat oven to 190°C/375°F
- Peel parsnips completely to reveal white flesh
- Remove the thick top end and quarter it lengthwise
- Cut remaining portions into similar-sized pieces
- Optional: remove the core if desired (though it adds sweetness)
- Create the Glaze
- In a large bowl, combine olive oil, celery salt, and pepper
- Add honey and whisk thoroughly
- Strip and crush fresh rosemary and thyme into the mixture
- Apply the Secret Coating
- Toss parsnips in the glaze mixture until well coated
- Sprinkle semolina or polenta over the glazed parsnips
- Toss again to ensure even coating
- Roasting Process
- Arrange parsnips in a single layer on a baking tray
- Roast for 35-40 minutes total
- Turn parsnips halfway through cooking
- Drizzle with additional honey in the final 5 minutes
- Return to oven for caramelization
- Finishing Touches
- Transfer to serving dish
- Add a pinch of rosemary salt
- Top with butter pieces
- Garnish with fresh rosemary sprigs
Timing
- Preparation: 15 minutes
- Cooking: 40-45 minutes
- Total time: 1 hour
Nutritional Information
Per serving (serves 6):
- Calories: 180
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Fat: 8g
- Sugar: 12g
Expert Tips and Tricks
The success of these parsnips lies in several key techniques. The semolina or polenta coating is crucial for achieving the perfect crunch. Maintaining even-sized pieces ensures consistent cooking. The double-glazing process – first with the herb-infused oil mixture and then with pure honey – creates layers of flavor and caramelization.