Emma 
Sweet honey roasted parsnips, one of the best parts of Sunday lunch. If you would like your parsnips to have more caramelised flavour, then add the honey at the beginning. I like mine less crispy, so tend to add the honey halfway through.
Ingredients
500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp oil
2 tbsp butter
Method
Prepare parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water and once brought to the boil, cook for 5 mins.
Drain parsnips.
Heat oven to 190C/170C fan/ gas 5.
Sprinkle flour and honey over the parsnips and toss in the mixture to coat. (see above for caramelisation time)
Put the parsnips in a roasting tin with oil, butter and seasoning.
Roast for 40 mins, remembering to turn the parsnips halfway.
Add some sprigs of Thyme to the flour and honey mixture to add some seasonal flair.
Honey roasted parsnips
Ingredients
- 500 g parsnips
- 1 tbsp flour
- 1 tbsp honey
- 2 tbsp oil
- 2 tbsp butter
Instructions
- Prepare parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water and once brought to the boil, cook for 5 mins.
- Drain parsnips.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle flour and honey over the parsnips and toss in the mixture to coat. (see above for caramelisation time)
- Put the parsnips in a roasting tin with oil, butter and seasoning.
- Roast for 40 mins, remembering to turn the parsnips halfway.
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