#Parsnips recipe how to
How To Cook Roast Parsnipsįollow our step by step guide below for how to make honey roasted parsnips This way of making honey roast parsnips means you won’t need to parboil them, and by spacing them well in one layer in the roasting tin, means they’ll actually roast, instead of going soggy. I want you to forget that way when it comes to roasting parsnips! I roast parsnips the same way I do potato wedges – tossing them in oil, herbs and seasoning and then spacing them well apart in a roasting tin. When you think about roasting, the first thing that comes to mind is adding a big puddle of oil to a roasting tin and getting the fat really hot before plunging parboiled vegetables into it. This is just the best way to cook parsnips! Then they’ll roast from raw in around 20 minutes. Parsnips roast more evenly if you cut them on the smaller side – you’re aiming for pieces around the same size as your little finger.
I cut them on the smaller side, this ensures the parsnips are super tender in the middle and just caramelising on the outside, making honey roast parsnips this way means they don’t burn and they stay totally delicious.
You really need to cut them all the same size so they cook perfectly all at the same time.
Honey roast parsnips are actually super easy to make – I think they key for getting perfect roast parsnips is in the cutting. I serve these delicious roasted parsnips every time I do roast chicken dinner as they’re just a match made in roast dinner heaven. Roast parsnips are not only a great vegetable side dish for alongside a celebratory Easter roast dinner but they’re also a Christmas dinner essential! Our honey roast parsnips are deliciously tender in the middle and sweet and sticky and caramelised around the edges – just the most perfect roast parsnips. A super easy recipe for Honey Roast Parsnips – honestly these are just the BEST roast parsnips for serving alongside your favourite roast dinner.
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