Description
Delicious roasted parsnips tossed with honey and thyme, perfect as a side dish.
Ingredients
Scale
- 500 g (17 oz) parsnips (peeled and chopped into finger-sized pieces)
- 3 tbsp neutral oil (e.g. rapeseed, sunflower or avocado)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp honey
- 1 tbsp freshly chopped thyme (or 1/2 tsp dried thyme)
Instructions
- Preheat the oven to 200C/400F (fan).
- Place the chopped parsnips in a large roasting tin.
- Drizzle over the oil and toss together to fully coat.
- Spread the parsnips out evenly, in a single layer in the roasting tin, ideally so they’re not touching each other (this will give the best crunch).
- Place in the oven and roast for 20-25 minutes, turning once, about halfway through cooking, until lightly golden.
- Sprinkle on the salt and pepper and drizzle over the honey, then toss together and place back in the oven for 8-10 minutes on rich golden brown in colour.
- Serve immediately, topped with fresh thyme leaves.
Notes
- Make sure the parsnips are cut evenly for uniform cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Vegetable Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg