Mediterranean Roasted Parsnip and Cranberry Side Dish
A warm, bright, and slightly sweet side that fits beautifully with roasted meats, holiday dinners, or everyday Mediterranean-style meals. The parsnips get caramelized in the oven, the cranberries add a pop of tangy sweetness, and the hint of cinnamon brings everything together. It’s simple, cozy, and ready with almost no effort.
Total Time: About 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients
Parsnips: 500 g, peeled and cut into sticks or chunks
Olive oil: 2 tbsp
Salt and freshly ground black pepper: To taste
Ground cinnamon: ½ tsp (optional)
Dried cranberries: ¼ cup
Honey or maple syrup: 1 tbsp
Fresh parsley: Chopped, for garnish
Instructions
Preheat your oven to 200°C.
Line a baking tray with parchment paper.
Add the parsnips to the tray.
Drizzle with olive oil.
Season with salt, pepper, and cinnamon if using.
Toss everything until the parsnips are well coated.
Spread them out so they roast evenly.
Roast for 25 to 30 minutes or until golden and tender, flipping halfway.
Remove from the oven and toss immediately with honey or maple syrup and dried cranberries.
Garnish with parsley right before serving.
Tips
Cut the parsnips roughly the same size so they roast evenly.
If your parsnips are thick, slice out the woody core for a softer texture.
Use a hot oven for better browning.
Don’t overcrowd the pan or the parsnips will steam instead of roast.
Warm the honey slightly so it coats better.
Add the cranberries after roasting so they stay chewy rather than burned.
Let the roasted parsnips rest for five minutes to absorb the glaze.
Add a splash of lemon juice for brightness if the dish feels too sweet.
Toasted nuts like almonds or walnuts add crunch.
Taste at the end and adjust the seasoning before serving.
Variations
Swap honey with pomegranate molasses for a deeper tang.
Add roasted carrots for more color.
Sprinkle feta before serving for a salty finish.
Mix in a little za’atar after roasting.
Add a pinch of chili flakes if you like heat.
Replace cranberries with chopped apricots or raisins.
Toss with a spoon of tahini before serving for a creamy twist.
Add roasted red onions to make it heartier.
Use fresh rosemary or thyme instead of cinnamon.
Drizzle with balsamic glaze for extra richness.
Q&A
Can I use frozen parsnips? Yes, but pat them dry so they roast well.
Can I roast this ahead? Yes. Reheat at 180°C for 10 minutes.
Can I skip the cinnamon? Completely optional. The recipe works without it.
Can I make it sweeter? Add a little more honey or cranberries.
What proteins go well with this? Chicken, lamb, salmon, or turkey.
Can I make it vegan? Use maple syrup instead of honey.
Can I use fresh cranberries? Yes, but roast them separately to avoid burning.
How do I keep leftovers? Store in the fridge for up to three days.
Can I air fry it? Yes. Roast at 190°C for about 15 minutes, shaking halfway.
Can I add potatoes? Yes, but cut them small so they cook at the same time.
Nutrition
(Approx per serving)
Calories: 160
Carbs: 28 g
Protein: 1 g
Fat: 6 g
Fiber: 5 g
Sugar: 12 g
Conclusion
This simple Mediterranean-style side dish brings together earthy parsnips, sweet cranberries, and a warm hint of spice. It’s easy to make, feels special on the table, and pairs with almost any meal. If you want something bright, cozy, and versatile, this one fits right in.