Honey-Glazed Roasted Parsnips with Thyme and Black Pepper
These honey-glazed roasted parsnips are sweet, sticky, and golden with thyme and black pepper. A simple yet elegant side dish perfect for roasts or BBQs.
Ingredients
- 800 g Parsnips peeled and halved (or quartered if large)
- 3 tbsp Olive oil extra virgin
- 2 tbsp Runny honey
- 1 tbsp Fresh thyme plus extra to serve
- Sea salt flakes
- Black pepper freshly ground
Instructions
- Preheat the oven to 200°C (180°C fan). Bring a large pan of salted water to the boil. Add the parsnips and blanch for 3 minutes, then drain well and allow to steam dry for 2 minutes.
- In a large bowl, toss the parsnips with olive oil, honey, thyme, and a generous pinch of sea salt. Make sure each piece is coated evenly.
- Arrange the parsnips in a single layer on a baking tray, cut side down. Roast for 35–40 minutes, turning halfway, until golden, sticky, and tender.
- Season generously with freshly ground black pepper and scatter over a few extra thyme leaves. Serve immediately as a side dish.
