No Fuss Honey Roasted Parsnips

Golden 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 Year's Day dinner.

Serve with the kind of Crispy Roast Potatoes we all love with a traditional Sunday roast. Of course you can also make Honey Roast Carrots using the same method.
Roasted Parsnips

I find there's no need to mess about parboiling the parsnips beforehand they cook up nicely without all that fuss. You might also want to check out this Step by Step Guide to cooking Christmas dinner.

Parsnips

Ingredients to serve 4:
2 nice fat parsnips - cut into wedges
a disposable foil tray
a glug or two of olive oil
a couple of good squeezes of runny honey
salt and freshly ground black pepper

Method:
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 than 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



Honey roast parsnips, Christmas, Thanksgiving, New Year, Parsnips, recipe
Christmas, Thanksgiving, New Year, Side dish,
English
Yield: 4

No Fuss Honey Roasted Parsnips

Serves 4 as a side.
Honey roasted parsnips are so very simple to do and 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.
prep time: 5 minscook time: 40 minstotal time: 45 mins

ingredients:

2 nice fat parsnips - cut into wedges
a disposable foil tray
a glug or two of olive oil
a couple of good squeezes of runny honey
salt and freshly ground black pepper

instructions

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 than 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.
Created using The Recipes Generator

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!

    ReplyDelete
  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.

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

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan