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 marvellous idea and can actually be washed if you wish, so you can reuse them.

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

Print Recipe

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

 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.