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chili honey thyme glazed parsnips |

chili, honey & thyme glazed parsnips

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  • Author: Nyssa Tanner
  • Total Time: 50 minutes
  • Yield: 6 servings 1x




  • 6 medium sized parsnips, peeled and cut into equal sized pieces (about 3 inches long and 1/41/2 inch in diameter is a great size)
  • 2 tbs olive oil
  • sea salt and black pepper

chili thyme glaze

  • 2 tbs butter (pastured is best!)
  • 1 tbs honey
  • 1/2 tsp aleppo pepper flakes or 1/4 tsp red chili flakes
  • 1 tsp chopped thyme
  • 1 tbs apple cider vinegar
  • pinch of sea salt



  1. preheat oven to 450.
  2. line a baking sheet with parchment paper and toss cut parsnips with olive oil, a few generous pinches of sea salt and a few grinds of black pepper.
  3. move to the oven and set a timer for 25 minutes.


  1. while parsnips are roasting prepare chili honey thyme glaze.
  2. add butter, honey, chili flakes, and thyme to a small sauce pan over medium low heat. melt, stirring to combine.
  3. once everything is melted and it starts to simmer add 1 tbs apple cider vinegar and cook for one more minute. if you’re butter is unsalted add a pinch of salt, if it’s salted you can leave it out. turn off heat.
  4. after 25 minutes remove parsnips from oven and toss. return to the oven for another 5-10 minutes, or until tender and deep brown in some spots.
  5. once done remove from oven, and when ready to serve drizzle with glaze, toss, taste for salt and serve.

note on serving:

  1. you can keep the glaze warm over very low heat until you’re ready to serve, however I do recommend serving shortly after glazing otherwise it will start to solidify at room temperature.
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: side dish
  • Cuisine: vegetarian, roasted vegetable