Roast parsnips with black seed honey

A bowl of roast parsnips drizzled with honey

Make our roast parsnips with black seed honey, then check out our parmesan parsnips, maple-roast parsnips, parsnip soup and more parsnip recipes

  • 6838
  • Total time 35 minutes
  • Difficulty Easy


  • parsnips 300g, peeled and quartered lengthways
  • olive oil 2 tbsp
  • fine sea salt 1 tsp
  • nigella seeds ½ tsp
  • coriander seeds ½ tsp
  • black pepper a pinch of ground
  • urfa chilli flakes ½ tsp
  • runny honey or agave syrup 50g


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss together the parsnips, olive oil and salt on a roasting tray and roast for 30 minutes, tossing occasionally, until the parsnips are golden.

    Step 2

    For the black seed honey, grind all the spices together in a spice grinder or with a pestle and mortar, then mix in the honey. Transfer the roasted parsnips to a serving dish and drizzle over the black seed honey to serve.

Nutritional data

  • kcals 291
  • fat 13.1g
  • saturates 1.9g
  • carbs 36.3g
  • sugars 26.4g
  • fibre 7.6g
  • protein 3.2g
  • salt 2.5g

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