Roast Parsnips with Honey

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Parsnips are a vegetable that are far too often ignored. When roasted, they’re always crisp, sweet and tender, and I find these parsnips eat particularly well with roast lamb.


  • 900 g (2 lb) parsnips, peeled and quartered
  • 2 tablespoons olive oil


Pre-heat the oven to 220°C/425°F/gas 7.

If the parsnips have slightly woody centres, cut these out before cooking.

Pre-heat a roasting tray on top of the stove and add the olive oil and butter. Fry the parsnips in the oil until golden brown on all sides then