Root vegetable season is officially here. Heirloom tomatoes have faded from the market, and now squash, hardy greens, and an array of roots are taking center stage.
I love marking the changing seasons by what’s on the dinner table — it’s a simple way to notice small shifts in flavor and comfort. As the weather cools, food naturally becomes more soothing and satisfying.
This easy roasted parsnip recipe with a chili, honey and thyme glaze is destined to be a Thanksgiving favorite. I’ve made it several times already and it disappears fast. Sweet, slightly spicy, aromatic, and very simple to prepare, it’s an excellent last-minute vegetable side to bring to a holiday meal.
Although I’ve only tested the glaze on parsnips, it would also be delicious on roasted carrots, beets, or Brussels sprouts — really any vegetable that benefits from caramelization.
These chili, honey & thyme glazed parsnips have everything you want in a cold-weather side: tender, caramelized parsnips with crisp edges, finished with a quick stovetop glaze of butter, honey, chili, thyme, and a splash of vinegar.
The glaze is a small tweak on a classic: I added fresh thyme to give the dish a more festive, Thanksgiving-friendly flavor and adjusted the cook time slightly.
If you follow these basic rules for roasting, this recipe is foolproof:
- Cut vegetables into evenly sized pieces for uniform roasting.
- Don’t overcrowd the pan — give the parsnips space so they roast instead of steam.
- Use a hot oven (450°F) to develop rich, browned spots and deep flavor.
- Season generously with salt and pepper.
- Bake until the parsnips are deeply caramelized with crisp edges.
The glaze comes together quickly on the stove and is poured over the parsnips just before serving. These are delicious on their own, but they also make a satisfying grain bowl when tossed with cooked farro, spelt, or brown rice, caramelized onions, sautéed hearty greens, and a sprinkle of seeds.
Did you make this recipe? I’d love to hear how it turned out. Leave a comment below or share a photo on Instagram with the hashtag #nyssaskitchen. xo
chili, honey & thyme glazed parsnips
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- Author: Nyssa Tanner
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
Scale
parsnips
- 6 medium parsnips, peeled and cut into equal pieces (about 3 inches long and 1/4–1/2 inch in diameter)
- 2 tbsp olive oil
- Sea salt and black pepper, to taste
chili thyme glaze
- 2 tbsp butter
- 1 tbsp honey
- 1/2 tsp Aleppo pepper flakes or 1/4 tsp red chili flakes
- 1 tsp chopped fresh thyme
- 1 tbsp apple cider vinegar
- Pinch of sea salt (if using unsalted butter)
Instructions
parsnips
- Preheat oven to 450°F (230°C).
- Line a baking sheet with parchment and toss the cut parsnips with olive oil, generous pinches of sea salt, and black pepper.
- Spread them in a single layer and roast for 25 minutes.
glaze
- While the parsnips roast, make the chili-honey-thyme glaze.
- In a small saucepan over medium-low heat, combine butter, honey, chili flakes, and chopped thyme. Stir until melted and combined.
- When the mixture begins to simmer, add 1 tbsp apple cider vinegar and cook for another minute. If you used unsalted butter, add a pinch of salt to taste. Remove from heat.
- After 25 minutes, remove the parsnips and give them a toss. Return to the oven for another 5–10 minutes, until tender and deeply browned in spots.
- Remove from the oven and, just before serving, drizzle with the warm glaze and toss gently. Taste and adjust salt if needed.
note on serving:
- You can keep the glaze warm over very low heat until serving, but serve soon after glazing because the glaze may start to thicken as it cools.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Cuisine: Roasted vegetable, vegetarian