Hot honey-roast parsnips recipe
Upgrade your roast sides with this super-easy, hot honey parsnip recipe that's lovely with roast turkey, a veggie Christmas main or any Sunday roast. Infuse honey with crushes chillies and cider vinegar, then roast with the parsnips, adding a final drizzle for a sticky, sweet and spicy glaze.
See method- Serves 8
- Takes 1 hr 5 mins
- 330 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2kg parsnips
- 2 tbsp olive oil
- 60g butter, melted
- 150g clear honey
- ½ tsp crushed chillies, plus extra to serve (optional)
- 3 tbsp cider vinegar
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Shop ingredientsEach serving contains
- Energy
- 1385kJ 330.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 0.2g
- Sugars
- 28g
of the Reference intake
Carbohydrate 43.9gProtein 4.7gFibre 11.9g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Peel and slice the parsnips into 2cm-wide fingers. Divide these, the olive oil and the melted butter between two baking trays; season and toss to coat. Roast for 35 mins, turning halfway, until tender and starting to turn golden.
- Meanwhile, bring the clear honey, crushed chillies and cider vinegar to a simmer in a small pan, stirring. Season, then simmer over a low heat for 1 min. Set aside to infuse while the parsnips are roasting.
- Toss the roasted parsnips in all but 2 tbsp of the infused honey, then roast for 15-20 mins more until golden and caramelised. Drizzle with the rest of the hot honey and scatter with extra crushed chillies to serve, if you like.
- See more Christmas side dishes
