Honey Roast Parsnips

When you think of food associated with February it’s most likely heart shaped chocolates, perhaps an Easter Egg, however February is also a time for Parsnips, an adaptable root vegetable high in vitamins and minerals. I haven’t yet found a dish where parsnips star in the solo role, however I have found them the perfect side to almost any dish; fish, lamb, beef, chicken, they are a truly versatile vegetable.

Ingredients
  • 4 large parsnips, sliced in half and then into strips
  • 1 tsp honey per 3 parsnips
  • 1 tblsp olive oil
  • Salt & pepper to taste
Timings

Serves: 2 as a side

Prep time: 10 minutes

Cooking time: 35-45 minutes

Method

Preheat the oven to 200°C (392°F)

  1. Chop the ends of the parsnips and peel. Slice in half lengthways, then slice into strips based on preference. If you prefer a soft and gooey parsnip then cut into thick chunks. I, however, prefer thin and crispy pieces and so I cut the vegetables into thin strips.
  2. Place the parsnips in a shallow baking tray and drizzle over the olive oil and honey, mixing until they are combined. Season generously with salt and pepper.
  3. Place the parsnips in the oven and cook for 35-45 minutes. It is important to keep an eye on them as they can burn easily, especially in fierce ovens.
  4. Once the parsnips are crispy and golden (or soft and golden if you prefer) remove from the oven and serve alongside a leg of roast lamb, a side of baked salmon or a shoulder of pork.

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