Honey Roasted Parsnips with Sweet Potatoes and Apples
Indulge in the perfect balance of sweet and savory flavors with this Honey Roasted Parsnips with Sweet Potatoes and Apples recipe—an irresistible side dish that’s as comforting as it is vibrant. Delightfully caramelized parsnips and sweet potatoes pair seamlessly with slices of tart, crisp apples, all coated in a luscious blend of honey, olive oil, and fresh rosemary. Roasted to golden perfection, this dish features a rich medley of textures and flavors, enhanced by the subtle tang of lemon juice and a perfectly balanced seasoning of salt and pepper. Quick to prepare and oven-roasted in just 35 minutes, this recipe is ideal for cozy family dinners, festive gatherings, or even as a standalone vegetarian meal. Perfectly autumnal yet versatile year-round, it’s sure to be a crowd-pleaser! Keywords: honey roasted parsnips, sweet potatoes, apples recipe, easy roasted side dish, vegetarian roasted vegetables.
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Recipe Information
Ingredients
- 3 medium parsnips
- 2 large sweet potatoes
- 2 medium apples (preferably firm varieties like Granny Smith or Honeycrisp)
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Peel the parsnips and sweet potatoes. Slice the parsnips into sticks approximately 3 inches long and 1/2 inch thick. Chop the sweet potatoes into 1-inch cubes.
Core and slice the apples into wedges (about 8 per apple), leaving the skin on for texture and flavor. Toss them in a small bowl with the lemon juice to prevent browning.
In a large mixing bowl, combine the parsnips, sweet potatoes, and apples. Drizzle with olive oil and honey, then sprinkle with fresh rosemary, salt, and black pepper. Toss until all pieces are evenly coated.
Spread the mixture evenly on the prepared baking sheet, ensuring the pieces don’t overlap for better roasting.
Place the baking sheet in the oven and roast for 25 minutes. After this, flip the pieces to promote even caramelization and roast for an additional 10 minutes until the vegetables are tender and lightly browned.
Remove from the oven, taste, and adjust seasoning if necessary. Transfer to a serving dish and serve warm as a side dish or a standalone meal.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 106.4 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
