Grilled Parsnip Spears with Honey-Thyme Glaze

Sweet and savory grilled parsnip spears, perfect as a light appetizer or side dish. The honey-thyme glaze adds a touch of elegance and complements the parsnips' natural sweetness.

Prep Time

15 minutes

Total Time

35 minutes

Calories

248 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.46/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1lbParsnips(Choose firm, medium-sized parsnips)

£0.80

2tbspOlive Oil(Extra virgin olive oil recommended)

£0.15

2tbspHoney(Local honey preferred)

£0.25

1tbspFresh Thyme(Finely chopped)

£0.50

1tbspLemon Juice(Freshly squeezed)

£0.10

0.3tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Freshly ground)

£0.02

Total Cost

£1.83

£0.46 per serving

Instructions

1.
Preheat your grill to medium heat (about 350°F or 175°C).
2.
Wash and peel the parsnips. Cut them lengthwise into quarters or spears, removing any tough core if present.
3.
In a small saucepan, combine honey and thyme over low heat. Stir until the honey is slightly thinned and the thyme is fragrant (about 2-3 minutes). Remove from heat and stir in lemon juice.
4.
In a mixing bowl, toss the parsnip spears with olive oil, salt, and pepper.
5.
Place the parsnip spears on the preheated grill grates. Grill for about 10-12 minutes, turning occasionally, until tender and slightly charred.
6.
During the last 2-3 minutes of grilling, brush the parsnips with the honey-thyme glaze.
7.
Remove the parsnip spears from the grill and arrange on a serving platter. Drizzle with any remaining glaze.

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My Notes

Nutrition Information

Nutrition per serving (142g)

248 kcal / 1038 kJ

Carbs

35.2g

14% of RDA

Fat

11.8g

17% of RDA

Protein

2.1g

4% of RDA

Detailed Breakdown

Fibre

5.1 g

17% of RDA

Sugar

18.9 g

21% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

1.7 g

9% of RDA

Chef's Tips

If you don't have a grill, you can roast the parsnips in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

For a spicier kick, add a pinch of red pepper flakes to the honey-thyme glaze.

Garnish with extra fresh thyme sprigs for a more elegant presentation.

The parsnips can be prepared in advance and reheated briefly on the grill or in the oven before serving.

The size and thickness of the parsnips will affect the cooking time. Adjust accordingly, grilling until tender and slightly charred.

Cooking Equipment

Grill

Small saucepan

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Eton Mess with Strawberries and Elderflower Cream

A light and refreshing dessert featuring crushed meringue, fresh strawberries, and elderflower-infused cream. Perfect for ending a summery meal.

45 minutes

4 servings

Easy

"Eton Mess offers a light and airy conclusion to the meal, aligning with the overall fresh and healthy feel. The sweetness of the strawberries balances the savory notes of the parsnips, while the meringue provides a delightful textural contrast. The elderflower cream adds a subtle floral note that complements the thyme and honey."