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Hot honey-roast parsnips recipe

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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
Vegetarian
Gluten-free

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

Each serving contains

Energy
1385kj
330kcal 17%
Fat
12g 18%
Saturates
5g 25%
Sugars
28g 31%
Salt
0.2g 3%

of the reference intake
Carbohydrate 43.9g Protein 4.7g Fibre 11.9g

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