Riverford Wicked Leeks
Roasted parsnips in honey and mustard recipe image

Print Roasted parsnips in honey and mustard

This can be adapted to use other roots too, carrots work particularly well.


  • 2 tbsp olive oil
  • 800g-1kg parsnips, peeled & cut into chunks
  • 3 tbsp honey
  • 3 tbsp wholegrain mustard


  1. Preheat oven to 200˚C/Gas 6. Heat the oil in a roasting tray in the oven.
  2. In a pan of boiling water, cook the parsnips for 4 minutes and then drain. Toss in the hot oil to coat. Roast in the oven for 30-40 minutes, or until just tender.
  3. Mix the honey and mustard together in a bowl. Mix with the roasted parsnips. Return to the oven for 5-10 minutes.
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