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Recipe
Prep: 10 minutes
Cook: 45 minutes
Serves:

Serves

You will need

  • 700g parsnips
  • 3 tbsp rapeseed oil
  • 1 heaped tbsp Cartwright & Butler Wholegrain Mustard
  • 2 tbsp Cartwright & Butler Acacia Honey
  • ½ orange, juice
  • Pinch of salt & pepper
  • 6 thyme sprigs

Honey, Mustard & Thyme Roasted Parsnips

To make the parsnips:

1) Preheat the oven to 200ºC/fan, 180ºC/gas 6.

2) Wash the parsnips well and top and tail. Cut the larger parsnips in half lengthways to make similar sized pieces and place in a pan of boiling salted water. Cook for 5 minutes then drain.

3) In the meantime make the marinade. In a large bowl combine all the remaining ingredients.

4) Tip in the drained parsnips and coat liberally in the marinade.

5) Place the parsnips on a lined baking tray and roast in the oven for 40 - 45 minutes, turning half way, until golden and caramelised.

 

Ingredients