Honey-Roasted Endives and Parsnips

An elegant and easy roasted vegetable side dish perfect for a weeknight dinner or entertaining.

Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Arlene Jacobs


  • 12 small parsnips, peeled
  • 6 medium Belgian endives
  • 4 tbsp unsalted butter
  • 1/4 cup Olive Oil
  • 1 tbsp good quality honey wildflower, manuka
  • 2 teaspoons Chopped Thyme
  • salt and pepper, to taste
  • 1 tbsp chopped Italian flat-leaf parsley


  1. Preheat oven to 350 o F. Bring a pan of salted water to the boil and cook parsnips until they have just started to lose their their firmness, approximately 10 minutes. Drain and place in a gratin dish. (I would slice them in chunks).

  2. Halve the endives, or cut them lengthwise into four, depending on the size, remove as much of the bitter core as possible (without releasing the leaves) with a small sharp knife, and arrange in dish.

  3. In a small pan, heat the butter, olive oil, honey, thyme and salt and pepper to taste until bubbling, and drizzle over the vegetables evenly. Roast for up to 20 minutes or until vegetables have begun to caramelize and soften. Sprinkle with the parsley and serve immediately.