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Home » Recipes

Crisp Honey Mustard Parsnips

Published: Dec 17, 2021 · Modified: Apr 23, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Crisp honey mustard parsnips in a rectangle serving dish with yellow napkin underneath
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I found this crisp honey mustard parsnips recipe on the BBC Good Food website when searching for a parsnip side dish that would be good to enjoy over the festive season.   Coating the parboiled parsnips in a dry mixture of mustard powder and flour sounded interesting - so I gave them a go - we weren't disappointed!

As well as enjoying this as a side with your Christmas dinner, it'll be lovely with any roast dinners or as a side with chicken, pork, beef and lamb dishes.

The end result is full of flavour crispy parsnips with a hint of sweet - delicious!

Tips

  • This crisp honey mustard parsnips recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe, to serve 4.

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How to make these Crisp Honey Mustard Parsnips

Ingredients

  • 1kg parsnips, peeled and cut into thumb-width batons
  • 2 tsp English mustard powder
  • 2 tbsp plain flour
  • 4 tbsp rapeseed oil
  • about 3 tsp clear honey
  • flaky sea salt

Instructions

  1. Boil the parsnips for 5 minutes, then drain well and let them steam-dry for a few minutes. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
  2. Heat the oven to 220C/200C fan/gas mark 7. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 minutes. Carefully place the parsnips into the hot oil, turn them a few times, then roast for 30 minutes or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and transfer them into a serving dish.

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Crisp honey mustard parsnips in a rectangle serving dish with yellow napkin underneath

Crisp Honey Mustard Parsnips

By: Deborah
Enjoy with chicken, pork, beef and lamb dishes - they're full of flavour, crispy, with a hint of sweet.
PREP: 15 minutes minutes
COOK: 40 minutes minutes
TOTAL: 55 minutes minutes
Course: Side Dish
Cuisine: British
Servings: 8 people
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Equipment

  • Saucepan
  • Large baking tray

Ingredients

  • 1 kg (2.2 lb) parsnips peeled and cut into thumb-width batons
  • 2 tsp English mustard powder
  • 2 tbsp plain flour
  • 4 tbsp rapeseed oil
  • about 3 tsp clear honey
  • flaky sea salt

Instructions

  • Boil the parsnips for 5 minutes, then drain well and let them steam-dry for a few minutes. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
  • Heat the oven to 220C/200C fan/gas mark 7. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 minutes. Carefully place the parsnips into the hot oil, turn them a few times, then roast for 30 minutes or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and transfer them into a serving dish.

Notes

  • This crisp honey mustard parsnips recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe, to serve 4.

 

You might also like to try:
  • side dishes

Nutrition

Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 476mg | Fiber: 6g | Sugar: 8g | Vitamin A: 0.2IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Christmas side, honey mustard, roast dinner, roast parsnips, Sunday roast
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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