A bowl of roast parsnips drizzled with honey

Roast parsnips with black seed honey

  • serves 2 as a side
  • Easy

Pep-up this classic Christmas Day side dish by adding a nigella seed, black pepper and urfa chilli honey drizzle. This recipe comes from east London's Bubala restaurant

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Make our roast parsnips with black seed honey, then check out our parmesan parsnips, maple-roast parsnips, parsnip soup and more parsnip recipes

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Ingredients

  • parsnips 300g, peeled and quartered lengthways
  • olive oil 2 tbsp
  • fine sea salt 1 tsp

BLACK SEED HONEY

  • nigella seeds ½ tsp
  • coriander seeds ½ tsp
  • black pepper a pinch of ground
  • urfa chilli flakes ½ tsp
  • runny honey or agave syrup 50g

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss together the parsnips, olive oil and salt on a roasting tray and roast for 30 minutes, tossing occasionally, until the parsnips are golden.

  • Step 2

    For the black seed honey, grind all the spices together in a spice grinder or with a pestle and mortar, then mix in the honey. Transfer the roasted parsnips to a serving dish and drizzle over the black seed honey to serve.

Try more Christmas side dish recipes here

Maple Glazed Parsnips Recipe with Whisky

Nutritional Information

  • Kcals 291
  • Fat 13.1g
  • Saturates 1.9g
  • Carbs 36.3g
  • Sugars 26.4g
  • Fibre 7.6g
  • Protein 3.2g
  • Salt 2.5g
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