Ingredients (serves 4)

  • 600g parsnips, peeled and cut into batons
  • 2 tbsp goose fat or any other oil
  • 2 tbsp runny honey
  • 1 tbsp wholegrain mustard (optional)
  • Salt and black pepper

Method

Preheat oven to 200°C (fan 180°C). Toss parsnips in oil/fat, season well. Roast for 25-35 minutes until golden. Drizzle with honey (and mustard if using), toss, and roast for another 10 minutes until sticky and caramelised.

Tips & Variations

  • Add a splash of balsamic vinegar for tang.
  • Sprinkle with chopped thyme or rosemary before serving.
  • For extra crunch, scatter toasted sesame seeds or crushed hazelnuts.

Storage & Reheat

Fridge: 2 days in a glass airtight container.

Freezer: Up to 1 month.

Reheat from frozen at 200°C for 15 minutes, defrost parsnips at 180°C for 10 minutes