Honey-roasted parsnip and turnip chips are a delicious vegetarian side dish. They go perfectly with a roast dinner, veggie sausages or simply as a nutritious snack.
My eldest is completely obsessed with honey at the moment. This recipe is the perfect way to sweeten some root vegetables and encourage him to try some vegetables that he'd normally refuse to even allow onto his plate.
Even better, it's a really easy way to use up turnips, should you happen to get some in your veg bag and not know what to do with them.
What to serve with parsnip and turnip chips
These are a brilliant vegetarian side dish.
They go really well with:
- veggie roast dinner
- with a nut roast
- some veggie Yorkshire puddings
- steamed or sautéed greens such as cabbage, kale or broccoli.
Or for an easier dinner try these parsnip and turnip chips with a portion of veggie sausages and some steamed broccoli and carrots or baked beans.
Other vegetarian parsnip recipes:
- Leek, pear and parsnip cakes
- Parsnip, chestnut and sage nut roast
- Vegetarian pasties
- Savoury cheese, potato and parsnip cakes
- Celeriac and parsnip bread
- Oat, apple and parsnip muffins
You might also like these recipes from my vegan blog, Cook Veggielicious:
How to make turnip and parsnip chips
This method can be used to make chips (or fries or wedges) out of most root vegetables. They're very simple to make.
- Simply peel your turnips and parsnips and cut them into wedge or chip shapes.
- Cover with oil and season well before baking.
- When they're almost done drizzle over our honey and cinnamon and voila! You have deliciously sweet turnip and parsnip wedges. Surely one of the most delicious ways there is to eat root veg.
If you want to make these turnip and parsnip chips suitable for vegans simply substitute the honey for maple syrup.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Turnip and parsnip chips
- 450 g parsnips two medium, peeled and cut into chips or wedges
- 350 g turnip one large, peeled and cut into chips or wedges
- 2 tbsp olive oil
- Salt to taste
- 2 tbsp honey or maple syrup
- 1 tsp cinnamon
- Preheat your oven to 180°C (fan)/200°C/gas mark 6.
- Place the parsnips, turnips, olive oil and salt in a roasting tin and mix well. Roast for 30-40 minutes, stirring occasionally until soft.
- Mix the honey and cinnamon together, and drizzle over the vegetables about five minutes before the end of cooking time.