Transform your standard parsnip into a decadent side dish with a sweet honey glaze and sprinkled with Maldon Salt and thyme to enhance the the sweetness and counteract the bitterness of the vegetable…your family and friends will be asking for seconds when these are served up at your Sunday roast! This recipe is very easy to follow and only the simplest of ingredients are used. These make a great side dish with our Slow Cooked Lamb Shoulder or our Rolled Porchetta recipe.
If you are interested in our other side dishes to serve with your roast, we have many to choose from including our beautiful Roasted Carrots with Honey and Lemon and our Roasted Brussel Sprouts with Smoked Bacon…get cooking!
- Peel the parsnips, chopping the tops and tails off and cutting them into wedges. Cut the larger ones in half lengthways. Put into a large saucepan, covering with salted water and boil for 5 minutes.
- Once boiled, drain into a coriander and let them steam dry for a few minutes.
- Preheat on the oven to 200C Fan / 220C Fan / Gas Mark 7
- In a bowl, start making the glaze by adding the honey, olive oil, Maldon Salt and black pepper together. Mix well.
- Pour the glaze over the tops of the parsnips, tossing through to make sure they are coated evenly.
- Line a baking tray with parchment paper and lay the glazed parsnips on the tray, making sure none are touching.
- Roast for 40 minutes, or until the parsnips are golden and tender. Make sure to turn them halfway to get a nice even roast on each side.
- Serve with a sprinkle of Maldon Salt, thyme leaves and pepper.
