Honey Roasted Parsnips

Crisp at the edges, fluffy in the middle and lacquered with honey — these are the parsnips that disappear first at a roast dinner. Honey One Wildflower Honey gives them a beautiful burnished finish.

Serves 4–6 as a side · Preparation: 10 minutes · Cooking: 40 minutes

Ingredients

• 1kg parsnips, peeled and cut into batons
• 3 tbsp olive oil or goose fat
• 2 tbsp Honey One Wildflower / Original Honey
• 2 sprigs of rosemary
• Flaky sea salt and black pepper

Method

1. Heat the oven to 200°C fan / 220°C conventional. Place a large roasting tray with the oil in the oven to heat up.
2. Parboil the parsnips in salted boiling water for 5 minutes, then drain well and steam-dry in the colander for a minute.
3. Carefully tip the parsnips into the hot oil, season and turn to coat.
4. Roast for 30 minutes, turning once, until golden and crisping at the edges.
5. Drizzle over the honey, add the rosemary and roast for 8–10 minutes more, until deeply caramelised.
6. Season with flaky salt and a little black pepper before serving.

Serving suggestion

The natural partner to a roast chicken dinner, and excellent with nut roast too.

Made with Honey One Wildflower / Original Honey