Skip to content
Honey and mustard roast parsnips recipe

Honey and mustard roast parsnips recipe

0 ratings

Jamie says: "Liven up this roast dinner staple with an injection of honey, wholegrain mustard and fresh thyme. Keep the skins on for maximum flavour." See method

  • Serves 4, as a side
  • 5 mins to prepare and 55 mins to cook
  • 177 calories / serving

Ingredients

  • 600g small parsnips
  • olive oil
  • ½ a bunch of fresh thyme (10g)
  • 1 tbsp runny honey
  • 1 tbsp wholegrain mustard
  • red wine vinegar
For an easy swap, use bay in place of the thyme

Each serving contains

  • Energy

    810kj
    177kcal
    9%
  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    12g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 22.4g Protein 3.3g Fibre 7.5g

Method

Jamie Oliver 155x255

  1. Preheat the oven to 200°C/400ºF/gas 6. Scrub and trim the parsnips, halving any larger ones lengthways. Parboil in a large pan of boiling salted water for 5 minutes, then drain well.

  2. Tip into a large roasting tray and toss with 2 tablespoons of oil and a pinch of sea salt and black pepper, then roast for 35 minutes, or until golden and crisp.

  3. Mix the honey and mustard with 1 tablespoon of vinegar, then strip in the thyme leaves.

  4. Remove the parsnips from the oven and then squash the parsnips down with a potato masher. Drizzle over the honey mustard dressing and gently toss together, then return to the oven for a final 15 minutes, or until beautifully golden and sticky, turning halfway.

See more Jamie Oliver recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus