• 900g parsnips, peeled
  • 2 tbsp rapeseed oil
  • 2 large rosemary sprigs, needles picked
  • 3 tbsp honey
  • 15g unsalted butter


  • STEP 1

    Cut the parsnips in half crosswise, then halve lengthways or cut into quarters if large. Cook the parsnips in a large pan of boiling salted water for 10 mins. Drain well.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a large roasting tin. Roast for 35 mins until golden, turning and scattering over the rosemary halfway through the cooking time. To serve, drizzle with the honey and dot over the butter, then toss to coat.

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