Honey Roasted Parsnips

23/12/2019

Parsnips pair beautifully with the sweetness of honey and the butter adds a delicious glaze. These flavoursome parsnips are a fantastic addition to any roast dinner and perfect as a low calorie side dish for your slimming friendly Christmas menu. You can cook these glazed root veggies at the last minute while the turkey is resting.

Serves: 4-6

Prepare: 5 minutes

Cook: 40-50 minutes

Ingredients:

  • 500g parsnips
  • 2-3 tbsp honey
  • 2 tbsp of unsalted butter, cubed
  • 2 tbsp olive oil
  • 2 tsp poppy seeds
  • 2-3 thyme sprigs
  • 2 garlic cloves, unpeeled

1. Top and tail the parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 minutes.

2. Drain them in a colander and let them steam-dry for about 7-10 minutes.

3. Heat the oven to 190°C, gas mark 5

4. Put the parsnips in a roasting tin with the olive oil, butter (if liked) and honey, season and toss to coat. Roast for 40 minutes, turning halfway, until golden. After 20 minutes of roasting add the thyme sprigs to the tin nesttled between the parsnips.

5. When almost ready sprinkle over the poppy seeds and cook for another 3-4 minutes.

6. When the parsnips have roasted remove the thyme sprigs, squish in the roasted garlic, if liked and scatter over the leaves from 2 thymes, just before serving.

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