Honey Roast Parsnips

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Golden and delicious with a sweet, crunchy coating, these honey glazed parsnips turn dinner into a feast.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time45

Total Time50

Ingredients

750 g parsnips
2 tbsp olive oil
2 sprigs thyme - or other woody herb
2 tbsp honey
salt and pepper
extra fresh herbs - optional, to garnish

Instructions

Peel and cut the parsnips into pieces of approximately the same size. if needed discard the woody cores.
750 g parsnips
Put the oil in the pan. Add the parsnips and turn them in the oil. Season with pepper and add the sprigs of thyme. Then roast for 25–35 minutes at 200°C/ Gas Mark 6
2 tbsp olive oil, 2 sprigs thyme, salt and pepper
Add the honey and stir well to coat the parsnips. Roast for a further 15 minutes.
2 tbsp honey
When the parsnips are golden and crunchy on the outside but fluffy inside, they are ready to serve. Adjust the seasoning.
If you like, you can scatter them with more thyme and some chopped parsley as a garnish.
salt and pepper, extra fresh herbs

Notes

These honey glazed parsnips are best served freshly cooked. Leftovers can be stored in the fridge for a few days to add to soups and stews.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.