Roast parsnips
James Martin roasts his parsnips in honey and sherry to bring out their natural sweetness. A Christmas dinner must.
By James Martin
Ingredients
- 500g/1lb 2oz parsnips, peeled and cut into quarters lengthways
- 4 tbsp sherry
- 4 tbsp clear honey
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper.
Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown.
