Air Fryer Recipe
Blackberry Honey Glazed Parsnips
This recipe offers a unique twist on roasted parsnips by adding a touch of sweetness with blackberry honey, perfect for air frying.
Ingredients
- 500g parsnips, peeled and cut into sticks
- 3 tablespoons blackberry honey
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Optional: A handful of fresh blackberries for garnish
Method
- Peel the parsnips and cut them into equal-sized sticks.
- In a mixing bowl, combine blackberry honey, olive oil, thyme leaves, salt, and pepper to create a marinade.
- Add the parsnips to the bowl and toss to coat them with the marinade. Let sit for 10 minutes.
- Preheat the air fryer to 180°C (350°F).
- Place the marinated parsnips in the air fryer basket in a single layer and air fry for 15-20 minutes, tossing halfway through, until golden brown and crispy.
- Transfer to a serving plate, garnish with fresh blackberries and a drizzle of additional blackberry honey if desired, and serve warm.
Why this works in an air fryer
Parsnips brown well because their natural sugars concentrate as the air fryer drives off surface moisture. Oil helps heat transfer and prevents leathery edges, while honey adds quick caramelisation; adding it as a coating rather than a wet sauce keeps the sticks roasting instead of steaming.
Equipment notes
Assumes a 4–5 litre basket holding 500g parsnips in one loose layer; smaller baskets need two batches. In a single-drawer model, shake and turn at halfway, moving browned edge pieces inward. In a dual-zone fryer, split evenly between drawers and check 2–3 minutes early, as the smaller loads brown faster.
Common pitfalls
- Honey turning dark before the parsnips are tender? The glaze is scorching; lower to 170°C and finish for a few extra minutes, or brush with any extra honey only after cooking.
- Pale, soft parsnips at minute 15? They are crowded or too wet; spread into a true single layer, pat excess marinade from the bowl, and cook 4–6 minutes longer.
- Thin tips are burnt while thick centres are firm? The sticks are uneven; trim very narrow ends separately or remove them early and return the thicker pieces to the basket.
- Parsnips taste flat despite browning? Honey needs salt and acidity balance; add a small pinch more salt after cooking, or finish with a few drops of lemon juice or cider vinegar.
Variations & substitutions
- Use runny heather or wildflower honey instead of blackberry honey; it will caramelise similarly but give a less berry-like finish.
- Swap thyme for rosemary, but chop it very finely as its needles can dry and become woody in the fast air flow.
- Add a pinch of chilli flakes to the marinade; the sugar will still brown quickly, so keep the same temperature and watch the final 5 minutes.
- Use carrots for up to half the parsnips; cut them slightly thinner, as they are denser and can take longer to soften.
Storage & reheating
Keep leftovers chilled for up to 3 days and reheat in the air fryer at 170°C for 4–6 minutes, shaking once, until hot and lightly re-crisped.
Nutrition
Calories: 250
