Honey Roast Parsnips

Ingredients:

2kg parsnips
½ a bunch of fresh thyme
2 tablespoons runny honey
Olive oil
10g Butter
Salt and Pepper

1. Scrub the parsnips clean, then slice in half lengthways.
2. Parboil the parsnips in boiling salted water for 10 minutes, then drain well.
3. 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.
4. 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.