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“My husband just came up with this the other night and it was quite tasty. Remember to line the pan with foil for a much easier clean-up.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350F/180°C.
  2. Cut a piece of aluminum foil large enough to line the inside and over the edges of your roasting pan. This is a very important step or else you will have a sticky coating on your pan that you may not be able to get out.
  3. Rinse parsnips, cut off ends and slice lengthwise into 4 pieces or more if parsnips are large. (I don't normally peel them, but you can if wish to do so). Place in foil lined pan in a single layer.
  4. In a small bowl, combine the lemon juice, honey, red wine, and cherry juice. Combine thoroughly (a hand blender works great). Stir in chopped cherries. (If mixture seems too thin/too thick, add a little honey/wine to adjust as necessary).
  5. Pour glaze over parsnips in pan and toss to coat, returning parsnips to a single layer.
  6. Roast for 60-65 minutes. Baste and turn the parsnips every 15-20 minutes.
  7. Transfer parsnips to a serving dish and drizzle with any remaining glaze.

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