Honey Glazed Parsnips
Parsnips are just coming into season (September/October – March). This clean-eating honey glazed parsnips recipe is a real treat. Sticky, chewy and crunchy, these parsnips make a fantastic side dish for roasted meats, or mixed with other roasted vegetables.
HEALTH BENEFITS OF PARSNIPS:
Parsnips contain a high concentration of soluble fibre, which is linked to a lowered risk of high cholesterol and of diabetes. Parsnips also contain valuable minerals and vitamins, including potassium for bone and muscle health, and folate which is required for the healthy production of blood cells.
- Pre-heat the oven to 190°C.
- Peel and quarter the parsnips lengthways and place them in a heavy, baking dish.
- Add the olive oil and mix well, using your hands to make sure all of the parsnips are coated in the oil.
- Bake for 30 minutes, turning occasionally.
- While the parsnips are cooking, put the vinegar and honey in a small bowl and mix well until combined.
- After 30 minutes, pour the honey glaze over the parsnips (the mix will be quite runny and that’s fine).
- Put the parsnips back in the oven and bake for a further 20-30 minutes, turning several times during cooking.
- The parsnips are ready when the glaze has reduced to a sticky consistency that coats the vegetables. Give then a final stir in the glaze before serving.