How to Make Honey Roast Parsnips
Honey Roasted Parsnips
Honey roasted parsnips are a favourite Christmas lunch side dish but also make a great accompaniment to roast dinners throughout the year.
Parsnips are a British winter vegetable, which is frost resistant so can be lifted from the ground all winter, no need for special storage facilities like other vegetables. This makes parsnips a great British sustainable vegetable.
Time: allow 45-50min including prep and cooking
Serves: 4 people
Difficulty: Easy. If you can operate an oven and a peeler.
A sprinkle of Plain flour
1 tbsp Summer runny honey (or Heather honey for a richer flavour)
Knob of butter
Drizzle of oil
- Peel the parsnips and cut them length ways like the picture, boil them in salted water for 5 min.
- Drain the hot water off and let the parsnips steam off so they are drier.
- Put your oven on, about 160-170 degrees C.
- On an oven proof roasting dish or tray add the knob of butter and a good drizzle of oil.
- Sprinkle some flour over the parsnips and toss them around to cover, then put parsnips on the tray with oil and butter, give them a rub round to cover.
- Roast in your oven for 20 min, turn them over, roast for another 10 min, drizzle the honey over the parsnips making sure they all get a coating.
- Roast for 5-10 min until golden. Keep an eye on them as soon as you add the honey there is a risk they may burn.