Honey Roast Parsnips
Honey glazed parsnips with rosemary, sea salt, and black pepper
Equipment
- Chopping board
- Chefs knife
- Peeler
- Mixing bowl
- Oven tray
- Oven
- Serving dish
Ingredients
- 1000 g Parsnips
- 30 ml Rapeseed oil
- 6 cloves Garlic
- 3 sprigs Rosemary
- 30 ml Honey (or maple syrup)
- 1 teaspoon Sea salt
- ½ teaspoon Black pepper
- 10 ml REAL Vanilla Paste (optional )
Method
Preheat the Oven
- Place a rimmed baking tray in the oven and preheat it to 190°C (375°F).
Prepare the Parsnips
- Peel the parsnips, remove the woody cores, and cut them into large batons.
Season the Parsnips
- Combine the parsnips with rosemary leaves, rapeseed oil, crushed garlic, and black pepper. Toss to coat evenly.
Roast
- Arrange the seasoned parsnips in a single layer on the preheated baking tray. Bake for about 20-30 minutes or until tender and golden.
- Glaze with Honey
- As soon as the parsnips come out of the oven, season with sea salt and drizzle generously with local honey for a caramelized finish.
Serve and Enjoy
- Serve warm as a side dish
Recipe Notes
Recipe Variations
- Try adding a spoon of wholegrain mustard along with the honey at the end
- Szechuan peppercorns give a nice variation of flavor.
Nutrition Facts
Serving: 200gCalories: 282kcalCarbohydrates: 52gProtein: 3gFat: 8gSodium: 608mgPotassium: 977mgFiber: 12gSugar: 17gVitamin A: 4IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 2mgVitamin B6: 1mgVitamin C: 44mgVitamin E: 5mgVitamin K: 62µgCalcium: 109mgCopper: 1mgFolate: 168µgIron: 2mgManganese: 2mgMagnesium: 76mgPhosphorus: 185mgSelenium: 5µgZinc: 2mg
