Honey and Cumin Parsnips: A Simple Way to Celebrate a Winter Favourite

dorsetcountrylife
2 days ago
2 min read

When parsnips finally make it from the allotment to the kitchen, they deserve something special. After all the waiting, worrying, and patient growing, it feels only right to let their natural sweetness shine. This honey and cumin recipe has become one of my favourite ways to cook them—simple, comforting, and quietly impressive.

Parsnips are at their best in the colder months. A touch of frost turns their starches to sugar, giving them that unmistakable sweetness that works so beautifully with warm spices. Cumin, with its earthy depth, balances that sweetness perfectly, while honey enhances it without overpowering the flavour of the parsnip itself.

This is the kind of dish that feels at home alongside a Sunday roast, but it’s just as good served with a midweek traybake or as part of a vegetarian spread. It’s unfussy, forgiving, and lets a humble root vegetable take centre stage.

Why Honey and Cumin Works with Parsnip

Parsnips don’t need much help, but they do love a good partnership. Honey brings out their caramel notes as they roast, while cumin adds warmth and a gentle savoury edge. A splash of oil and a hot oven do the rest, transforming them into something golden, sticky, and deeply satisfying.

It’s also a recipe that adapts easily. You can dial the honey up or down, add a pinch of chilli for heat, or finish with fresh herbs if you’re feeling fancy. At its heart, though, it’s about letting good parsnips speak for themselves.

Honey and Cumin Roast Parsnips

Ingredients (Serves 4)

800g parsnips, peeled and cut into batons
2 tablespoons olive oil (or rapeseed oil)
1½ teaspoons ground cumin (or cumin seeds, lightly crushed)
1½ tablespoons runny honey
Salt and black pepper, to taste
Optional: a squeeze of lemon juice or a sprinkle of fresh parsley to finish

Method

Preheat your oven to 200°C (180°C fan).
Prepare the parsnips.
Bring a large pan of salted water to the boil and parboil the parsnips for 5 minutes. Drain well and allow the steam to escape—this helps them roast rather than steam.
Season and tip the parsnips into a roasting tin. Add the oil, cumin, salt, and pepper, and toss until evenly coated.
Roast for 25–30 minutes, turning once, until the parsnips are golden and tender with crisp edges.
Drizzle over the honey and return to the oven for a further 10 minutes, allowing the parsnips to caramelise and turn sticky.
Taste and adjust seasoning. Finish with a squeeze of lemon juice or a scattering of fresh herbs if you like, then serve immediately.

Serving Suggestions

These honey and cumin parsnips are perfect with roast chicken, lamb, or nut roast, but they’re also excellent as part of a warm winter salad with lentils and greens. Leftovers (if there are any) reheat well and make a great addition to grain bowls the next day.