Crispy Parsnips with Honey Vinegar Almonds

Sometimes a recipe gets into my head and I just can’t stop thinking about it, and these Crispy Parsnips with Honey Vinegar Almonds are exactly that. The whole recipe tastes like fall, and the olive-oil-coated sage on the top gives it a delightful, grounding and comforting crunch. But the real star of this show is the almonds.

Almonds and parsnips are a best-friend-level combination. Parsnips are sweet and slightly nutty, whereas almonds are rich and earthy. Together with a hit of honey and vinegar, they transform a standard roasted vegetable dish into something really special.

I see this recipe as a fall dinner staple or a fun addition to a Friendsgiving. It’s simple, good for you, easy to assemble and you can even throw it in the air fryer if you are in a pinch. It’s almost root vegetable season – so it’s time to get our parsnips ready!

What are parsnips and why do they taste like?

Parsnips are root vegetables that are closely related to carrots and are cultivated in deep soil like many other root vegetables. The flavor of parsnips depends on when they were harvested and how they are prepared, but parsnips are typically nutty with a slight sweetness, similar to turnips. Parsnips have a more subtle flavor than carrots, which makes them a great addition to soups and stews that pack big flavor. But when they are roasted on their own, they truly shine! The olive oil and heat bring out the best flavors that parsnips have to offer.

Ingredients for these crispy parsnips

• 3-6 large parsnips, about 1 pound
• Extra-virgin olive oil
• Diamond Crystal kosher salt
• 1/4 cup raw almonds, sliced
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1/2 cup fresh sage leaves

How to prepare the parsnip chips (roast or air fry)

In this recipe I give you two options for the parsnips, you can either roast them in the oven, which is my favorite for a rich interior with crunchy edges. Or, you can air fry them, which is an amazing, low-mess way to get very similar results. Here is how to do both options:

Roast

• Position a rack to the center of the oven and preheat to 450°F.
• Halve the parsnips lengthwise and slice them on a sharp diagonal.
• Add them to an unlined baking sheet, drizzle with up to 2 tablespoons of olive oil and season with half a teaspoon of kosher salt.
• Roast the parsnips for 18-10 minutes or until very golden on the bottom.
• While the parsnips are roasting, whisk together the honey, vinegar and a quarter teaspoon of salt. Add the almonds and mix.
• Toss the sage leaves in a drizzle of olive oil, making sure to use enough to fully coat them. Season with a pinch of salt.
• When the parsnips are out of the oven, push them to one side of the baking sheet. Spoon over the honey almonds and mix. Add the sage leaves to the other side of the baking sheet.
• Roast another 7-8 minutes or until the sage leaves are nice and crisp.

Air Fry

• Set your air fryer to 425°F. Toss the parsnips in the same amount of olive oil and season with salt. Air fry them for 15-18 minutes, shaking halfway through.
• While the parsnips are roasting, whisk together the honey, vinegar and a quarter teaspoon of salt. Add the almonds and mix.
• Toss the sage leaves in a drizzle of olive oil, making sure to use enough to fully coat them. Season with a pinch of salt.
• Add the almonds and sage directly with the parsnips in the air fryer basket. Give everything a shake to combine, but only air fry for 3-4 minutes or until the sage is crisp! This will happen much quicker in an air fryer than in a convection oven.

Serving and storing suggestions for these roasted parsnips

When everything comes out of the oven, you have two options for serving:

1. Toss everything together in a bowl and mix well so that every ingredient is dispersed evenly.
2. Place the parsnips and almonds on a plate or in a bowl, then top with the sage as a garnish.

If you are looking to make these crispy parsnips for meal prep or to cook them before a dinner party, I suggest storing them in an air-tight container after everything has fully cooled from the oven. Place the air-tight container in the fridge and these roasted parsnips will last 3-4 days.

Looking for similar recipes?

And that’s it for this Crispy Parsnip with Honey Vinegar Almonds recipe!

And if you make it and take pics, please tag me on Instagram or Pinterest, I would love to see!

And of course, leave a comment if you have any questions! You all know this is the best place to reach me.