Jamie Oliver Roasted Parsnips Recipe

Jamie Oliver’s Roasted Parsnips are a simple, golden, and flavour-packed side dish made by roasting parsnips until they turn crisp on the outside and soft and sweet inside. They make a perfect addition to Sunday roasts, festive dinners, or everyday meals where you want a warm and comforting vegetable side.
This recipe usually serves 4 and takes about 40–45 minutes to prepare. In this guide, you’ll learn how to prep the parsnips, season them properly, and roast them to perfection with a caramelised finish.

What Makes This Recipe Worth Making

• Naturally sweet flavour – Roasting enhances the parsnips’ sweetness and earthy aroma.
• Simple ingredients – Everything needed is already in most kitchens.
• Perfect texture – Crisp edges with soft, tender centres.
• Budget-friendly – Parsnips are inexpensive yet deliver restaurant-quality results.
• Ideal roast dinner side – Complements meats, gravies, and other vegetables beautifully.

What are Jamie Oliver’s Roasted Parsnips?

Jamie Oliver’s Roasted Parsnips recipe features peeled and halved parsnips tossed in olive oil, seasoning, and optional honey, then roasted until caramelised and golden. It’s a classic British-style side dish with rich, natural sweetness.

Jamie Oliver Roasted Parsnips Ingredients List

• 6–8 medium parsnips, peeled
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 tablespoon honey or maple syrup (optional, for caramelising)
• 1 teaspoon dried thyme or rosemary
• Optional: 1 tablespoon butter for extra richness
• Optional: 1 teaspoon mustard for a tangy twist

How to Prepare Jamie Oliver’s Roasted Parsnips – Simple Steps

1. Preheat the Oven

Set the oven to 200°C (400°F), so the parsnips roast evenly and crisp nicely.

2. Prepare the Parsnips

Peel the parsnips and cut them into long, even wedges. If the cores are tough, remove them.

3. Season Generously

Toss the parsnips with olive oil, salt, pepper, and herbs. Add honey for caramelisation if using.

4. Arrange on a Baking Tray

Spread the parsnips in a single layer to ensure they roast rather than steam.

5. Roast Until Golden

Cook for 30–35 minutes, turning halfway through, until the edges turn crisp and caramelised.

6. Add Final Touch

Finish with a small knob of butter or a drizzle of honey for extra shine and flavour before serving.

More recipes to add to your list

• Jamie Oliver Baileys Cheesecake
• Jamie Oliver Turkey Crown
• Jamie Oliver Turkey Soup

Common Mistakes to Avoid When Making Roasted Parsnips

• Cutting parsnips unevenly can lead to uneven roasting.
• Using too much oil makes them soggy instead of crisp.
• Overcrowding the tray prevents caramelisation.
• Skipping the halfway flip can result in uneven browning.
• Removing the tough core too late leads to chewy pieces.

Delicious Side Dishes to Serve With These Roasted Parsnips

• Roast beef or chicken – Perfect pairing for classic Sunday roasts.
• Mashed potatoes – A creamy contrast to the crispy parsnips.
• Green beans – Adds colour and freshness.
• Yorkshire puddings – Complement British-style dinners.
• Gravy or jus – Enhances the sweetness with savoury richness.

Expert Tips to Get These Roasted Parsnips Just Right

• Steam or parboil briefly – Softens the centre for extra tender results.
• Use high heat – Ensures crisp, caramelised edges.
• Add a drizzle of honey – Deepens sweetness and colour.
• Cut evenly – Keeps cooking time consistent.
• Finish with herbs – Adds aroma and freshness.

How to Add More Flavour to Roasted Parsnips

• Try garlic powder – Adds savoury depth.
• Use smoked paprika – Gives a subtle smoky note.
• Add mustard – A tangy, sharp contrast to sweetness.
• Use herb butter – Melts into the parsnips for richness.
• Sprinkle parmesan – A cheesy, salty finish.

How to Adjust Roasted Parsnips for Kids

Reduce seasoning, skip herbs if they prefer milder flavours, and cut the parsnips into thinner sticks for a fun, “fries-like” version children often enjoy.

Best Way to Store Roasted Parsnip Leftovers

• Cool completely – Prevents moisture buildup that softens them.
• Store in airtight containers – Keeps them fresh for up to 3 days.
• Keep honey separate – Add fresh honey after reheating for the best finish.

Best Ways to Reheat Roasted Parsnips Leftovers

• Oven reheating – Warm at 180°C (350°F) for 10 minutes to restore crispiness.
• Air fryer – Reheat at 180°C for 5–6 minutes for a crunchy result.
• Microwave – Quick but reduces crispiness; use short bursts.

Nutritional Value (Per Serving)

• Calories: ~140
• Protein: 1.5g
• Carbohydrates: 22g
• Fat: 4g
• Fibre: 5g

Best Herbs to Pair With Roasted Parsnips

Rosemary, thyme, sage, or parsley all complement the sweetness and earthy flavour of parsnips beautifully.

Can I Roast Parsnips With Carrots Together?

Yes, parsnips and carrots roast well together. Cut them to similar sizes so they cook evenly and season them the same way.

FAQs

Do you need to parboil parsnips before roasting them?

Parboiling parsnips helps soften the centres and shortens the roasting time. It also creates fluffier edges that crisp up better in the oven, but it’s optional if you prefer a firmer texture.

Why are my roasted parsnips not getting crispy?

Roasted parsnips may not crisp if the tray is overcrowded, too much oil is used, or the oven temperature is too low. Spreading them out in a single layer and roasting at high heat improves caramelisation.

Should I remove the core from parsnips before roasting?

Large parsnips often have tough, woody cores that can taste fibrous. Removing the core from bigger parsnips helps achieve a tender, evenly roasted result.

Can I roast parsnips without honey or sugar?

Yes, you can roast them without honey. Parsnips are naturally sweet and caramelise well on their own, but a small drizzle of honey enhances colour and flavour if preferred.

Final Words

These roasted parsnips are simple, comforting, and full of flavour, making them a fantastic side dish for cosy dinners or festive meals. They roast to a perfect golden finish and pair beautifully with many mains, adding warmth and sweetness to your plate.

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