Delicious Roast Parsnips With Honey, Soy and Lemon

In this Instructable I will explain how to make my delicious roast parsnips with honey, soy sauce and lemon. It is a subtle and tasty twist on traditional roast parsnips. They are great served with roast meat, nut roast, roast potatoes and vegetables.

Serves six.

Preparation time, 15 minutes.

Cooking time, 45 - 60 minutes.

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Nine medium-size parsnips (One and a half parsnips per person. They shrink quite a lot when you cook them.)

Three tablespoons soy sauce

Two tablespoons honey

A lemon

One and a half tablespoons olive oil

One and a half tablespoons vegetable oil

Salt and pepper to taste

I tend to cut them longways because the long thin tails beome crispy. In the first photo you can see that the parsnip is symmetrical; I never noticed this until I started chopping vegetables this way. If you cut along the line of symmetry you get lovely long tails.

Put the parsnips in an ovenproof dish and add one and a half tablespoons of olive oil.

Add two tablespoons of honey.

Add three tablespoons soy sauce.

Add one and a half tablespoons of vegetable oil.

Use your favoured technique to juice the lemon. I squeezed it onto a fork. Add to the parsnips.

Add salt and pepper to taste.

Mix it with a spatula and it's ready to go in the oven.

The first photo shows the lovely roasted new potatoes I cooked to go with the parsnips. The second photo shows the parsnips when they are ready to come out. Cook at 180 degrees for forty five minutes in a standard oven. I used an Aga which took a bit longer. I don't tend to time the roasted vegetables precisely, just keep checking them until you are happy with the colour and texture. Turn them, coating them in the oil, and move them about 3-4 times whilst cooking so they cook evenly and don't dry out.

Transfer into a warmed table dish and you're done!