Soft and tender inside with a crisp, golden outside, these Air Fryer Roasted Parsnips are the perfect addition to any roast dinner—or to brighten up other meals. On the table in just 20 minutes!
You'll never want to cook parsnips in the oven again! Roasting them in the air fryer is not only healthier, as you’re using less oil, but it also frees up that valuable oven space—especially handy on Christmas Day.
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Tossed in olive oil and honey, these air fryer roasted parsnips turn out golden brown and crispy on the outside, with a soft and slightly sweet interior. I’ve started roasting most of my veg in the air fryer now like these air fryer honey-glazed carrots and ninja roast potatoes.
Jump to:
- ❤️ Why You Will Love This Recipe
- 🤔 Do You Need To Parboil The Parsnips?
- 🥘 Ingredients You Will Need
- ⭐ Variations
- 🤔 Which Air Fryer Do You Use?
- ✏️ How to Make Air Fryer Roasted Parsnips
- 💡 Lauren's Tips
- 🥡 Storage / Reheating / Freezing
- 🍴 How To Serve
- 💬 Recipe FAQs
- ⚡ More Roast Dinner Side Dishes
- 📖 Recipe
- 💬 Comments
❤️ Why You Will Love This Recipe
- ✔️ Quick and Easy: On the table in just 20 minutes, no need for parboiling or waiting ages for them in the oven.
- ✔️ Perfectly Crispy Texture: The air fryer creates that lovely crisp outside while keeping the inside tender and fluffy.
- ✔️ Healthier Option: With less oil required, you get that classic roast taste and texture without the added calories!
- ✔️ Versatile Side Dish: Whether it’s a Sunday roast or a weeknight dinner, these parsnips go well with just about any main course.
🤔 Do You Need To Parboil The Parsnips?
No, there’s no need to parboil the parsnips ( just like this no parboiling roasted swede) before cooking them in the air fryer!
The high heat and fast air circulation cook them quickly, making the insides tender and the outsides crispy and golden—all without having to boil them first.
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make air fried parsnips. As written the recipe is free from the top 14 allergens in the UK making them a great choice for someone with multiple food allergies.
✋ Double check all packaging for allergens ✋
- Parsnips - You will find these by the carrots & other root vegetables in all major supermarkets. They look like white carrots and have a subtly sweet taste.
- Honey - Honey is used to bring out the sweetness of the parsnips and helps to create a caramelised surface on the outside.
- Olive Oil - You only need a tablespoon of oil, which is less than if you were roasting them in the oven. You can also use a spray oil if you want to use even less.
- Salt & Pepper
See the recipe card for full information on ingredients and quantities.
⭐ Variations
- ✔️ Honey - Due to the natural sweetness of the parsnips they make a great food for baby-led weaning. However, you cannot give honey to babies under 1 year old, so if cooking for small children, you can either just roast them in olive oil, which will still be delicious or use maple syrup instead. Using maple syrup will also make this recipe vegan.
- ✔️ Seasonings - To spice things up a little, leave out the honey and sprinkle with a tablespoon of either salt & pepper or chermoula seasoning instead for some heat!
🤔 Which Air Fryer Do You Use?
This recipe is tested with my Ninja Foodie Dual Zone AF300UK Air Fryer, and the timings and temperatures are tailored for this model. Keep in mind that different air fryer brands may cook differently, so regularly check your food for the best results.
✏️ How to Make Air Fryer Roasted Parsnips
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: If needed, preheat your air fryer to 200˚C/400˚F
Step 2: Start by peeling the parsnips and trimming off both ends.
Cut each parsnip in half crossways, separating the thicker top section from the thinner end. For the thicker tops, slice them lengthways into quarters, so all pieces are roughly the same thickness.
Then, cut the thinner ends into batons about the size of thick-cut chips. You prepare them in a similar way to making carrot batons.
Step 3: In a large mixing bowl, combine the olive oil, honey, and a good pinch of salt and pepper.
Add the parsnip pieces to the bowl and toss them well, so every piece is evenly coated.
Step 4: If your air fryer has a crisper plate, remove it for this recipe. Arrange the parsnips in a single layer directly in the air fryer basket, cooking in batches if needed to avoid overcrowding.
Cook the parsnips for 14-18 minutes, ( or a couple of minutes less if you have preheated your air fryer) giving the basket a good shake a couple of times during cooking so all sides cook evenly.
They’re done when they’re tender on the inside and golden and crispy on the outside.
Step 5: Serve the parsnips straight away while they’re hot and at their best.
💡 Lauren's Tips
- ✔️ Cut Evenly: So the parsnips cook evenly, try to cut them into similar-sized pieces. Keeping the batons the same size means the smaller pieces don’t burn while larger ones have time to cook through properly.
- ✔️ in Batches if Needed: Overcrowding the air fryer basket can lead to uneven cooking. If you’re making a large batch, cook in stages for the crispiest results.
- ✔️ Skip the Shake: Give the basket a good shake halfway through cooking. This helps the parsnips crisp up evenly.
- ✔️ Preheating: If your air fryer has a preheat function, bear in mind you might need to reduce the cooking time by a couple of minutes from what’s stated in the recipe.
- Keep Checking: Cooking times can vary depending on the size of your parsnips and your air fryer’s make and model. Start checking them at around 14 minutes to make sure they don’t overcook.
🥡 Storage / Reheating / Freezing
To Store
Once cooled, any leftover parsnips can be stored in an airtight container in the fridge for up to 3 days. Make sure they’re completely cool before sealing the container to avoid condensation, which can make them soggy.
To Reheat
For the best results, reheat the parsnips in the air fryer. Set it to 180˚C/350˚F and cook for 5-7 minutes, shaking the basket halfway through. This will help bring back some of the original crispiness.
Alternatively, you can reheat them in the oven at the same temperature for around 10 minutes. Avoid using the microwave though, as this can leave them soggy..
To Freeze
If you can, it’s best to eat the parsnips straight after cooking, as freezing can affect their texture.
However, if needed, you can safely freeze them. Spread the cooked parsnips out on a baking tray and freeze until solid.
Once frozen, transfer them to a freezer-safe bag or container and store them for up to 3 months. To reheat, cook from frozen in the air fryer at 180˚C/350˚F for 10-12 minutes, shaking halfway through.
🍴 How To Serve
The most traditional way to serve these parsnips is with a roast dinner. We love serving them with rolled lamb breast, slow cooker roasted potatoes, stuffing cooked in the air fryer & gluten-free cauliflower cheese.
You can serve them with so much more though! Pair them with this Five Guys style burger as a healthy alternative to fries.
If you have any leftovers, add them to any other leftover veg and make these bubble & squeak cakes.
💬 Recipe FAQs
If the parsnips are burning, it’s likely due to the natural sugars in the honey. Reduce the cooking temperature to 180˚C/350˚F and cook for a little longer. Also, make sure to shake the basket during cooking.
These parsnips are best served fresh, straight out of the air fryer. However, you can prep them in advance by peeling, cutting, and tossing them in the honey and oil mixture. Store them covered in the fridge for up to 24 hours, then cook when ready.
⚡ More Roast Dinner Side Dishes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Air Fryer Roasted Parsnips
Ingredients
- 500 g (17.5 oz ) parsnips approx 5-6
- 2 tablespoon honey
- 1 tablespoon olive oil
- salt & pepper to season
Instructions
- If required, pre-heat your air fryer to 200˚C/400˚F
- Peel the parsnips and trim off both ends. Cut each parsnip in half crossways (this separates the thicker top from the thinner end). Slice the thicker top section lengthwise into quarters, so all pieces are roughly similar in thickness. Cut the thinner end into similar batons, around the size of thick-cut fries, to ensure even cooking.
- In a large bowl, mix together the olive oil, honey and salt & pepper.
- Add the parsnips and toss until fully coated in the honey oil.
- Remove the crisper plate from the air fryer if you have one & place the parsnips in a single layer directly in the basket. (Cooking in batches if necessary)
- Cook for 14-18 minutes ( if you preheated your air fryer you may need to take a couple of minutes off the cooking time) until cooked through on the inside and crispy and golden on the outside., shaking the basket a couple of times whilst cooking.
- Best served immediately.
Notes
- Cut Evenly: So the parsnips cook evenly, try to cut them into similar-sized pieces. Keeping the batons the same size means the smaller pieces don’t burn while larger ones have time to cook through properly.
- Cook in Batches if Needed: Overcrowding the air fryer basket can lead to uneven cooking. If you’re making a large batch, cook in stages for the crispiest results.
- Don’t Skip the Shake: Give the basket a good shake halfway through cooking. This helps the parsnips crisp up evenly.
- Preheating: If your air fryer has a preheat function, bear in mind you might need to reduce the cooking time by a couple of minutes from what’s stated in the recipe.
- Keep Checking: Cooking times can vary depending on the size of your parsnips and your air fryer’s make and model. Start checking them at around 14 minutes to make sure they don’t overcook.
Cathy says
these were delicious thank you!