Honey & Thyme-Roasted Parsnips
A perfect seasonal side dish. Parsnips tossed in honey-thyme olive oil and roasted until they're tender on the inside, and slightly caramelised on the outside? Yes please.
Substitutes:
- No thyme? Try rosemary or sage instead.
- No honey? Use agave syrup or maple syrup instead.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
4 parsnips
5 sprigs thyme
1 tbsp olive oil
1 tbsp honey
salt & pepper
Recipe:
Preheat the oven to 220C/200C fan/gas mark 8. Line a tray with baking paper.
Cut the parsnips into quarters lengthwise. Add them to the tray and drizzle with olive oil and honey. Add the thyme sprigs and season with a generous pinch of salt and pepper. Mix well so that everything is evenly coated. Roast for 15 minutes.
Toss the parsnips to make sure they cook evenly on all sides, and return them to the oven for 10 more minutes. You know they're ready when when the parsnips are caramelised and slightly crispy but tender. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Make parsnip mash: add to a food processor with melted butter and warm milk. Blend until smooth.
