Air Fryer
Air Fryer Honey Roast Parsnips
Sticky air fryer honey roast parsnips in 20 minutes. Why the honey goes on for the last five minutes, not the start.
Ingredients
- 4 medium parsnips (about 500g)
- 1 tbsp oil
- 1/2 tsp salt
- 1 tbsp honey
- A few sprigs of fresh thyme
- Black pepper
Method
- Peel the parsnips and cut them in half lengthways, then into long quarters. Cut out any woody core from very thick ones.
- Toss with the oil and salt. Do not add the honey yet.
- Lay them in the air fryer basket in a single layer.
- Air fry at 180°C (355°F) for 15 minutes, shaking halfway, until golden and nearly tender.
- Drizzle over the honey and toss, then air fry for 5 minutes more until sticky and glazed.
- Scatter with thyme leaves and black pepper and serve.
Notes
- The honey goes on at the end. Honey added at the start burns before the parsnips are soft inside.
- Cut them to an even thickness so the thin tips do not char while the thick ends are still hard.
- Big winter parsnips can have a tough, woody core. Cut it out if it looks fibrous.
- If your air fryer runs hot, check after 12 minutes before adding the honey.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
More More Air Fryer Recipes
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Method corroborated across published air-fryer parsnip recipes: Desert Island Dishes (honey glazed, 180°C (355°F) for 15 minutes, then honey and 5 minutes more), BBC Good Food Middle East (180°C (355°F), honey added for a final glaze), Liana's Kitchen (200°C (390°F) for 15 minutes, shaken halfway, honey brushed on at the end) and Feast Glorious Feast (honey roast, finished for 10 minutes). Every source adds the honey late.