Description
Honey Roasted Parsnips are simply parboiled and then cooked with butter, oil, rosemary and honey in stages to create a tasty dish. Best served as a side dish to roast meats.
Ingredients
Units
Scale
- 1kg (2.2lbs) parsnips, peeled and quartered
- 56g (4 tbsp) butter
- 30ml (2 tbsp) vegetable oil
- 2 rosemary sprigs [optional]
- salt and pepper, to taste
- 45ml (3 tbsp) honey
Instructions
- Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
- Place the parsnips in a pot of salted water.
- Bring to a boil then lower the heat to a simmering point and cook for 5 minutes.
- Drain the parsnips in a colander and let them steam dry for a few minutes.
- Place the butter and vegetable in a large roasting tin and place it in the oven for 5 minutes or until the butter is melted.
- Toss the parsnips, along with the rosemary, in the butter and oil and arrange them in a single layer. Season well.
- Place in the oven and roast for 20 minutes.
- Remove from the oven, drizzle with honey, toss again and roast for another 20 minutes or until the parsnips are soft, golden and have crispy edges.
- Serve immediately. Enjoy!
Notes
- Rosemary is quite pungent, hence not many sprigs being used. You’re welcome to use thyme sprigs instead. About 5 sprigs will do but feel free to experiment.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: British