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Honey & Sesame Roast Parsnips
Seasonal parsnips are naturally sweet. But coat them in honey and sesame seeds. Then roast till golden and sticky, and you get an extra level of caramelised richness. Easy to make and full of flavour, this is one of our favourite ways to eat this classic Christmas veg.
Ingredients
- 500g parsnips
- 40g honey
- 1 tbsp sesame seeds
Prep: 10 mins | Cook: 30 mins
Method
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 thick, finger-length chunks. Halve each chunk and chop into 6-8 batons. Pop them in the roasting tin or baking tray. Drizzle over 2 tbsp oil and the honey. Season with salt and pepper and turn to coat in the honey and oil.
3. Slide the tin into the oven and roast for 25 mins till the parsnips are browned and sticky. After 25 mins, take the tin out of the oven and sprinkle over the sesame seeds. Return to the oven and roast for a further 5 mins till the parsnips are cooked through and golden brown.
4. Transfer the sticky roast parsnips to a warm dish and serve straight away.
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