A zingy, sweet roasted honey mustard parsnips recipe that is a standout side dish everyone is sure to love.
Parsnips have a full, distinct flavour that goes incredibly well with meats. When dressed up with a sweet honey mustard glaze, it takes those flavours to a whole new delightful level. Roasting also brings out a natural sweetness and enhances the parsnip flavour.
This recipe is gluten-free and dairy-free. If you wish to make it sugar-free you can replace the demerara sugar with golden monkfruit sweetener, or a teaspoon of molasses. The honey can be replaced with bee-free alternatives like Yacon Syrup.
I love this side dish with either pork or beef, but it will go equally as well with chicken or turkey.
(Makes 8 servings)
4 large parsnip, peeled and quartered
1 tablespoon avocado oil
1 teaspoon salt
1 teaspoon thyme
1 teaspoon garlic powder
1/4 cup honey
1 clove garlic, minced
1/4 cup demerara sugar
1/4 cup Dijon mustard
Preheat oven to 400°F / 200°C.
Line a sheet pan with parchment paper. Spread the peeled and quartered parsnip onto the sheet pan in a single layer. Drizzle with the avocado oil and sprinkle with the salt, thyme, and garlic powder. With your hands, give the parsnip a toss to ensure the pieces are evenly coated with oil and spices. Bake for approximately 30 minutes, or until the parsnip are tender. At the 15-minute mark, flip the parsnip then continue baking.
As the parsnip bakes, place the honey, minced garlic, sugar and mustard into a medium saucepot and mix. Heat on medium heat, stirring regularly until the sugar is dissolved.
When the parsnip is fork tender, remove from the oven and brush with the honey mustard glaze. Transfer the parsnip to a serving dish. Enjoy!
Nutritional Information Per Serving:
total calories = 111 | total fat = 2.04g | saturated fat = 0.3g | cholesterol = 0mg | sodium = 369.75mg | carbohydrates = 23.74g | dietary fibre = 2.44g | sugars = 15.6g | protein = 1.04g