Honey roasted turnip and parsnip chips

This recipe for delicious honey roasted turnip and parsnip chips would make a lovely side dish for a roast or even your Christmas meal. 

My eldest is completely obsessed with honey at the moment so this was the perfect way for us to sweeten the root vegetables and hide some vegetables that he’d normally refuse to try 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.

These are a brilliant vegetarian side dish. They go really well with a veggie roast dinner, perhaps with a nut roast, some veggie Yorkshire puddings and some steamed greens such as cabbage, kale or broccoli. Or for an easier dinner a portion of veggie sausages and some steamed broccoli and carrots or baked beans would be lovely.

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.

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Turnip and parsnip chips

This recipe for delicious honey roasted turnip and parsnip chips would make a lovely side dish for a roast or even your Christmas meal.

Course Side Dish

Cuisine British

Keyword parsnip chips

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Author Mandy Mazliah

Ingredients

• 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

Instructions

1. Preheat your oven to 180°C (fan)/200°C/gas mark 6. 

2. Place the parsnips, turnips, olive oil and salt in a roasting tin and mix well. Roast for 30-40 minutes, stirring occasionally until soft. 

3. Mix the honey and cinnamon together, and drizzle over the vegetables about five minutes before the end of cooking time.

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:

Rainbow oven roasted vegetables

Cajun-spiced swede chips