Honey & Mustard Roast Parsnips

Prep: 20 mins

Cook: 30-35 mins

Seasonal parsnips are naturally sweet but coating them in honey gives them an extra level of caramelised richness. A sprinkle of sesame seeds adds a warm, nutty flavour. This is one of our favourite ways to eat this classic Christmas veg.

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129 kcal
(per portion)

Ingredients you'll need

1kg parsnips
40g honey
2 tsp wholegrain mustard
A handful of flat leaf parsley

From your kitchen

2 tbsp olive oil
Sea salt + black pepper

Step by step this way

1.
Preheat your oven to 190°C/Fan 170°C/Gas 5. Line a roasting tin or large baking tray with baking paper.
2.
Trim and peel the parsnips, then halve them so you have two finger length chunks. Halve each chunk and chop into 6-8 batons. Pop them in the roasting tin or on a baking tray lined with baking paper.
3.
Drizzle 2 tbsp oil over the parsnips and season with salt and pepper. Turn to coat them.
4.
Slide the tin into the oven and roast for 20 mins. Meanwhile, mix the honey and mustard together in a bowl.Take the parsnips out of the oven and drizzle over the honey-mustard mix. Return to the oven and roast for 10 mins till golden brown and sticky. Meanwhile, finely chop the parsley leaves.
5.
Take the parsnips out of the oven and sprinkle over the parsley. Toss to mix. Transfer to a serving dish. Serve straight away.

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