Roasted Parsnips with Nutmeg and Honey

Roasted Parsnips with Nutmeg and Honey

Recipe & Photos by Helena McMurdo Photography

Hardy to (and even improved by) winter frost exposure, the strange and beautiful parsnip is at its peak in winter. This simple preparation highlights the natural sugars in the parsnip, making an equally perfect accompaniment to the holiday dinner or roast chicken for two. The old saying goes “fine words butter no parsnips,” so in that spirit this recipe is short on words and long on flavour. Best thing is to try it and see for yourself.

Serves 4 people generously as a side dish

  • 4–6 parsnips

  • 2 Tbsp olive oil

  • 2 Tbsp honey

  • salt and pepper to taste

  • ½ tsp nutmeg 

Peel and trim parsnips, and toss with olive oil and honey until well coated.

Season with salt and pepper and nutmeg.

Preheat a metal baking dish in a 350°F oven.

Toss in the parsnips and bake for 30–40 minutes until golden brown, stirring occasionally during the baking time.