Honey-Roasted Parsnips

Method

1. 1
   • parsnip 800 g

   Cut the parsnips — Preheat the oven to 200°C (400°F). Peel the parsnips and cut into even wedges, halving or quartering thick ends so the pieces roast evenly.

2. 2
   • parsnip 800 g
   • olive oil 3 tbsp
   • salt to taste
   • black pepper to taste
   • wheat flour 1 tbsp
   • ground nutmeg 1 pinch

   Coat the parsnips — Toss the parsnip wedges in a large bowl with the olive oil, wheat flour, salt, pepper and a pinch of nutmeg until evenly coated.

3. 3
   • parsnip 800 g

   Roast the parsnips — Spread the parsnips in a single layer on a large roasting tray and roast for 25 minutes, turning once halfway through.

   ⏱25 min
4. 4
   • parsnip 800 g
   • honey 2 tbsp

   Glaze with honey — Drizzle the honey over the parsnips, toss gently to coat, and return to the oven for a further 15-20 minutes until deeply golden and tender, with the edges caramelised.

   ⏱18 min
5. 5
   • parsnip 800 g
   • honey 2 tbsp
   • dried thyme 1 tsp

   Finish with thyme — Sprinkle with the dried thyme, check the seasoning, and serve the honey-roasted parsnips hot as a side dish.