Roasted Parsnips w/Currants, Walnuts, Blue Cheese + Burnt Honey

• 10 parsnips (2 lb | 910 g)
• ⅓ cup (

After roasting the parsnips, remove from the oven and turn on the broiler. Combine the honey and water to thin. Drizzle the roasted parsnips with the honey mixture and slide under the broiler to char like a toasted marshmallow. Remove from the oven and transfer to a serving platter. Garnish with the currants (pickled as for the apricots, if you like), walnuts, blue cheese, and rosemary.<