Thyme and honey parsnip with pears

Nici Wickes' parsnip and pears recipe can dressed up by adding crumbled blue cheese or toasted nuts (walnuts or pine nuts are good), or enjoyed as is for a simply delicious side

By Nici Wickes
  • 45 mins cooking
  • Serves 6
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
Follow New Zealand Woman's Weekly on Facebook, Instagram and sign up to their e-newsletter.


  • 6 small parsnips
  • 1 tablespoon honey
  • 2 - 3 tbsp olive oil
  • 3 beurre bosc pears, quartered
  • few sprigs fresh thyme
  • 1/2 teaspoon sea salt


  • 1
    Preheat oven to 170°C.
  • 2
    Peel the parsnips and cut lengthwise into half or quarters, depending on their size.
  • 3
    Warm the honey and oil, then toss with the pears and parsnips in a large bowl. Transfer to a lined roasting dish and sprinkle with thyme and salt.
  • 4
    Bake for 30-45 minutes until the parsnips are golden and cooked through, and the pears are soft.


  • It’s good to remember that salt and pepper are two distinct ingredients. This dish is sweet and salty, so don’t be tempted to add pepper – it will only confuse the flavour.

read more from