Skip to Content

Honey Mustard Parsnips


  • 2 1/2 lbs parsnips, cut into 1-inch chunks (about 8 cups)
  • 2 tbl sherry vinegar
  • 4 tsp honey
  • 1 tbl olive oil
  • salt and pepper
  • 3 tbl whole-grain mustard


1. Heat the oven to 450°F and arrange a rack in the upper third. Place the parsnips on a large baking sheet and toss with the vinegar, honey, and olive oil. Season with salt and pepper.

2. Roast until fork tender, about 30 minutes. Remove from the oven, toss with the mustard, and serve.

Adapted from CHOW

Shop Ingredients