Honey Roasted Parsnips

SERVES: 6 | PREP TIME: 1 hr 15 min


  • Canola oil spray
  • 1 1/2 C. For You® Parsnips, peeled and cut into bite-size chunks
  • 1 large sweet potato, peeled and cut into bite-size chunks
  • 2 firm Gala or Fuji apples, peeled, cored and cut into bite-size chunks
  • 1 T. canola oil
  • 1 T. honey
  • 1 T. balsamic vinegar


  1. Preheat oven to 375F.
  2. Coat a casserole dish with canola oil spray and set aside.
  3. In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.
  4. In a microwave-proof bowl, mix together the canola oil and honey.
  5. Place in a microwave and warm for 10 seconds.
  6. Mix in balsamic vinegar.
  7. Pour onto vegetables and apples.
  8. Toss to coat well.
  9. Transfer to casserole dish, cover and bake until tender, about 1 hour.

Credit: American Institute for Cancer Research (AICR)

Roasted parsnips are an excellent potato substitute. This plant-based, vegan Honey Roasted Parsnips recipe features ForYou® brand parsnips from Miedema Produce.