Roast Parsnips

Name: Roast Parsnips
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g parsnips, peeled, quartered lengthways; 3 tbsp olive oil or goose fat; 2 tsp cumin seeds; 1 tbsp honey; salt and pepper to taste

Golden, caramelised roast parsnips finished with honey and cumin — a perfect British Sunday side. Parboiling the parsnips briefly before they hit the hot fat is what softens their centres just enough to roast through fully in the time it takes their edges to caramelise.

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

easy

Cuisine

British

vegetarianvegan

Ingredients

800gparsnips, peeled, quartered lengthways

3 tbspolive oil or goose fat

2 tspcumin seeds

1 tbsphoney

salt and pepperto taste

Instructions

Parboil parsnips 3 minutes. Drain well.

Heat fat in a roasting tray in the oven at 200°C until smoking.

Add parsnips, season and roast 25 minutes.

Drizzle with honey and scatter cumin. Toss.

Roast 10 more minutes until deeply caramelised.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

171

Protein

2.6g

Fat

0.9g

Carbs

40.9g

Fiber

9.9g

Sodium

22mg

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