A great tasting side dish made with parsnips roasted in honey and topped with crunchy hazelnuts.
Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Slice the parsnips in half lengthwise and put in a large roasting tin. Toss with the olive oil.
Melt the butter in a pan over a low heat, allowing it to bubble and gradually turn a shade darker (about 3 minutes). Pour the browned butter over the parsnips, drizzle with the honey and season generously.
Roast for 25-30 minutes, until tender and turning golden brown, covering with foil if the honey browns too quickly. Scatter with the chopped hazelnuts and return to the oven for 5 minutes, until the nuts are pale golden.
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