Honey Roasted Parsnips
A quick and easy recipe, a delicious honey coating to make these parsnips sweet and crispy.
1 kg Parsnips
50 g Unsalted Butter
1 Olive Oil
½ A Bunch Of Rosemary
2 tbsp Hilltop Honey Blossom Honey
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.
Cover and place in an oven for 15 to 20 minutes, or until tender.
Remove the foil, then cook for a further 5 minutes on a medium-high heat, or until the glaze has caramelised.
Serve straightaway, or reheat when needed.