½ a bunch of fresh thyme
2 tablespoons runny honey
Salt and Pepper
- Scrub the parsnips clean, then slice in half lengthways.
- Parboil the parsnips in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of the butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
For a different twist:
Before roasting, toss blanched parsnips in some flour and finely grated Parmesan, then roast in the oven until crisp and golden – this will add an extra crunch, and give them a real flavour boost.
Or, try the festive flavour combo of rosemary, orange and maple syrup. Add orange peel and sprigs of fresh rosemary to a roasting tray with the blanched parsnips, and toss everything together in maple syrup before roasting.