Roast parsnips are one of my favourite winter side dishes. These fair organic beauties came from the Charlottetown Farmers’ Market.
Naturally spicy and sweet, the unique flavour of parsnips is enhanced by a drizzle of olive oil, honey and a sprinkle of thyme, salt and pepper.
Heat oven to 200C/400F
Peel or scrub parsnips
Halve or quarter the parsnips – try to make all the pieces roughly the same size – so they’ll cook evenly.
Lay them out on a parchment-lined pan. (The flatter they’re laid out, the crispier they will cook-up, if they are all piled on top of each other they won’t crisp as much)!
Drizzle with 2-3 Tablespoons of Olive Oil
Drizzle with 1-2 Tablespoons of liquid Honey
Sprinkle with Thyme, Salt & Pepper
p.s. If you’re in the mood for getting your hands sticky, feel free to toss everything about to spread the seasoning around.
Roast for 30-60min until they’re golden brown and are soft enough to eat.