Categories: October

Ingredients

• 6 parsnips, peeled and trimmed
• 2 tbsp olive oil
• 2 tbsp runny honey
• 25g unsalted butter
• 1.5 tsp fresh thyme leaves

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Cut the parsnips lengthways into quarters, or into eights if they’re big. Place in a roasting tin, drizzle with the olive oil and toss to coat. Roast for 30 minutes, turning halfway, or until tender and pale-golden.

2. To finish, put the honey, butter and thyme in a small pan over a low heat until the honey and butter have melted, then season. Drizzle over the parsnips, toss to coat, then place the roasting tin over the hob over a medium heat. Cook for 8-10 minutes, turning occasionally, until the parsnips are caramelised.

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