Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast Parsnips

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roast Parsnips

    Like roast potatoes, roast parsnips need to be cooked in hot oil, ideally at the same time as the potatoes are cooking and while the turkey is resting.

    • Vegetarian
    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 8


    • 3 tbsp sunflower oil
    • 1kg parsnips


    1. Preheat the oven to 200°C, gas mark 6. Place the oil in a roasting tin and heat in the oven. Meanwhile, peel the parsnips and cut - depending on their size - lengthways in half or quarters to form even-sized pieces.
    2. Carefully place the parsnips into the hot oil, and turn to coat. Roast for 40-45 minutes, until golden, turning halfway through.

    Your recipe note

    Edit your recipe note

    Cook's tips

    As a shorcut, use a 750g bag frozen Waitrose Roasting Parsnips, 2 x 400g packs Waitrose Honey Glazed Parsnips or 2 x 400g packs Waitrose Root Vegetable Medley, available from the chiller cabinet.

    Prepare the parsnips a day ahead and store in the fridge in a sealed plastic bag, with the air removed, until ready to use.

    Notes on ingredients

    Follow the recipe above and, 10 minutes before the end of cooking time, season the parsnips and drizzle with 3-4 tablespoons Waitrose Greek Honey. Return to the oven and cook until golden and sticky.


    Average user rating

    3 stars