No Fuss Honey Roasted Parsnips - Perfect for Christmas Dinner

Honey roasted parsnips are so very simple to do, yet the supermarket will slap on more money just because they've done them for you.  Disposable trays are a marvelous idea and can actually be washed if you wish, so you can reuse them. 

A perfect side dish for Christmas, Thanksgiving or New Years Day.

Roasted Parsnips

I find there's no need to mess about parboiling the parsnips beforehand they cook up nicely without all that fuss.

To serve 4 you will need:
2 nice fat parsnips - cut into wedges

a disposable foil tray

a glug or two of olive oil

a good dollop or two of runny honey

salt and freshly ground black pepper

Parsnips
  
How to do it:

Preheat your oven to 200C/400F or Gas 6

Top and tail the parsnips then peel, cut into wedges and remove the core part.   

Throw them into a disposable foil tray - much easier then messing about trying to get the burnt honey off a real one.   That said - I find the foil tray will wash up nicely anyway as the honey doesn't seem to stick as much as it would on a proper roasting tin.

Drizzle over the honey and olive oil along with a good pinch of salt and some freshly ground black pepper.

Give the parsnips a good mix up and roast on the bottom shelf (you can do this whilst your roast potatoes are cooking on the middle shelf) for about 40 minutes, or until the parsnips are golden and tender.   Turn them half way through cooking.

Easy Roast Parsnips

5 comments

  1. One of our faves Jan! Yours look fabulous!

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  2. These look wonderful, Jan! I love parsnips and never boil them before roasting. I'm going to try this next time I get my hands on some. Thanks!

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  3. Its my first attempt cooking a roast this weekend....fingers crossed!

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  4. Anon: Yay - go for it! Let me know how you get on.

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  5. These are delicious. Cooking them again for my mother tonight. She only ever has them straight out the packet!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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A GLUG OF OIL