Honey Roast Parsnips: Sweet, Golden and Simply Delicious

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1
35 minutes
Honey roast parsnips are the side dish that adds a little sunshine to your Sunday roast. Sweet, sticky, and perfectly caramelised, they bring out the natural flavour of this humble root vegetable. With a touch of Hilltop Honey, they go from good to unforgettable, the kind of dish that steals the spotlight.
1 kg Parsnips (peeled and cut into batons)
50g Butter
2 tablespoons olive oil (for that perfect, crispy edge)
½ A Bunch Of Rosemary or Thyme
2 tbsp Hilltop Honey Blossom Honey
Salt and freshly ground black pepper - to taste
Preheat the Oven - Set your oven to 200°C (180°C fan) or gas mark 6.
Peel the parsnips and set aside.
Heat the olive oil in a large roasting tin in a medium heat oven.
Add the parsnips in a single layer, season with honey, sea salt and black pepper, then jiggle the pan to coat them.
Remove the foil, then cook for a further 5 minutes on a medium-high heat, or until the glaze has caramelised.
Cover and place in an oven for 15 to 20 minutes, or until tender.
Serve straightaway, or reheat when needed.
Honey roast parsnips are perfect with:
Roast chicken or turkey – a classic combo
Grilled lamb chops – a match made in flavour heaven
Nut roast or veggie wellington – for a plant-powered twist
A medley of roasted root veg – because more is more
Cut Evenly – Uniform pieces mean even cooking.
Don’t Overcrowd – Give them space to crisp up nicely.
Add a Twist – Try a drizzle of Hilltop Hot Honey for a spicy kick.
Honey roast parsnips are a simple but spectacular side dish that makes the most of this often-overlooked veg. It’s a little sweet, a little savoury, and a whole lot delicious — just the way we like it. So, grab a bottle of Hilltop Honey and give your parsnips the golden treatment they deserve.
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