You got the glazed carrots, don’t forget the other root vegetable favourite this year, the parsnip!
Print Recipe
Honey-roasted parsnips
Ingredients
- 500 g parsnips
- 1 tbsp flour
- 1 tbsp honey
- 2 tbsp sunflower oil
- 2 tbsp Butter
Ingredients
- 500 g parsnips
- 1 tbsp flour
- 1 tbsp honey
- 2 tbsp sunflower oil
- 2 tbsp Butter
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Instructions
Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
Drain in a colander and let them steam-dry for a few mins.
Heat oven to 190C/170C fan/ gas 5.
Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
Roast for 40 mins, turning halfway, until golden.
