Roast Parsnips With Soy, Honey and Orange

The scent of roasting root vegetables always takes me back to crisp autumn evenings spent in my grandmother’s kitchen. She had a knack for coaxing out the natural sweetness of parsnips, a vegetable often overlooked. While she usually opted for a simple glaze of maple syrup and butter, I’ve always enjoyed experimenting with more globally inspired flavors to bring out the parsnip’s earthy notes, creating a sweet and savory side dish that is both comforting and surprisingly sophisticated.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: About 6 servings
• Dietary Type: Vegetarian

Ingredients

• 500g parsnips, peeled and halved
• 3 tablespoons olive oil
• 3 tablespoons clear honey
• 1 tablespoon dark soy sauce
• 1 orange, juice and zest of

Equipment Needed

• Roasting Pan
• Large Bowl
• Zester
• Juicer (or citrus reamer)

Instructions

1. Begin by preheating your oven to 200°C / 400°F. Ensuring the oven is fully heated before adding the parsnips will help them caramelize properly.

2. Pour the olive oil into a roasting pan. Place the roasting pan in the preheated oven to allow the oil to heat up. This step is crucial as it ensures the parsnips begin to cook immediately upon contact with the pan, promoting even browning.

3. While the oil is heating, prepare the parsnips. Peel them and halve them lengthwise if they are small to medium in size. If the parsnips are particularly large, you may want to quarter them to ensure they cook through evenly.

4. Carefully remove the roasting pan with the hot oil from the oven. Add the parsnips to the hot oil. Season the parsnips with salt and freshly ground black pepper, if desired. Be mindful of the salt content, as the soy sauce will also contribute to the overall saltiness of the dish.

5. Roast the parsnips in the preheated oven for 20 minutes. This initial roasting period allows the parsnips to soften and develop a slightly golden-brown exterior.

6. While the parsnips are roasting, prepare the glaze. In a bowl, combine the clear honey, dark soy sauce, the juice of one orange, and the zest of one orange. Whisk the ingredients together until well combined. The honey adds sweetness, the soy sauce adds umami and depth, and the orange juice and zest provide a bright, citrusy counterpoint.

7. After the initial 20-minute roasting period, remove the roasting pan from the oven. Pour the honey-soy-orange mixture over the parsnips. Toss the parsnips to coat them evenly in the glaze. Ensure that each parsnip piece is glistening with the sauce for maximum flavor penetration.

8. Return the roasting pan to the oven and continue to roast the parsnips for another 10 minutes, or until they are tender and beautifully caramelized. Keep a close eye on them during this final roasting period, as the honey in the glaze can cause them to burn easily. The parsnips are done when they are fork-tender and have a rich, glossy appearance.

9. Remove the roasting pan from the oven. Serve the roasted parsnips immediately, drizzling any remaining juices from the pan over the top. These juices are packed with flavor and add a wonderful finishing touch to the dish.

Expert Tips & Tricks

• For even more intense flavor, try adding a small piece of ginger, finely grated, to the honey-soy-orange glaze. The ginger will add a subtle warmth and spiciness that complements the other flavors beautifully.
• If you find that the glaze is browning too quickly during the final 10 minutes of roasting, you can tent the roasting pan with aluminum foil to prevent burning.
• To add a textural element, consider sprinkling the roasted parsnips with toasted sesame seeds just before serving.
• Don’t overcrowd the roasting pan. If necessary, use two pans to ensure the parsnips roast, rather than steam.
• For a richer flavor, use a good quality, dark honey like buckwheat honey.

Serving & Storage Suggestions

Serve these roasted parsnips hot, as a side dish alongside roasted meats, poultry, or vegetarian mains. They pair particularly well with dishes that have a savory or umami flavor profile, such as roasted chicken with herbs or a hearty mushroom Wellington. The bright citrus notes also make them a welcome addition to richer, heavier meals.

Leftover roasted parsnips can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply spread them out on a baking sheet and warm them in a preheated oven at 175°C / 350°F until heated through. You can also reheat them in a skillet over medium heat, stirring occasionally, or in the microwave. Note that reheated parsnips may not be as crisp as freshly roasted ones. I do not recommend freezing them.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173 kcal	9%
Total Fat	7g	11%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	177mg	8%
Total Carbohydrate	28g	10%
Dietary Fiber	5g	21%
Sugars	13g	26%
Protein	2g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Maple Syrup: If you don’t have clear honey on hand, you can substitute it with maple syrup for a similar sweetness.
• Tamari: For a gluten-free option, replace the dark soy sauce with tamari.
• Other Citrus: Experiment with other citrus fruits, such as lemon or grapefruit, in place of the orange.
• Spices: Add a pinch of red pepper flakes to the glaze for a touch of heat.
• Herbs: Sprinkle fresh herbs, such as thyme or rosemary, over the parsnips before serving for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use baby parsnips for this recipe?

A: Yes, baby parsnips work well. Just adjust the roasting time, as they will cook more quickly than larger parsnips. You may not need to halve them, depending on their size.

Q: What is dark soy sauce, and can I use light soy sauce instead?

A: Dark soy sauce is thicker, sweeter, and less salty than light soy sauce. If you only have light soy sauce, you can use it, but you may want to add a touch more honey to compensate for the lack of sweetness.

Q: How can I tell if the parsnips are done?

A: The parsnips are done when they are fork-tender and have a caramelized exterior. The internal temperature should be around 200°F.

Q: Can I make this recipe ahead of time?

A: You can peel and chop the parsnips a few hours in advance and store them in the refrigerator in a bowl of cold water to prevent browning. Prepare the glaze in advance as well, and store it in an airtight container.

Q: Can I add other vegetables to the roasting pan?

A: Yes, you can add other root vegetables, such as carrots or sweet potatoes, to the roasting pan. Keep in mind that different vegetables may have different cooking times, so you may need to adjust the roasting time accordingly.

Final Thoughts

These Roast Parsnips with Soy, Honey, and Orange are more than just a side dish; they’re a celebration of simple ingredients transformed by thoughtful flavors. The combination of sweet, savory, and citrusy notes creates a truly unforgettable taste experience. I encourage you to try this recipe and discover the versatility of the humble parsnip. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share your culinary creations with loved ones and enjoy the warmth and joy that comes from sharing a delicious meal.