I don't think Christmas dinner would be complete without these sweet earthy glazed parsnips. Although, I think they are a great accompaniment to a roast dinner at other times of year too.
Trim the top and bottoms of the parsnips and peel them. Cut in half lenghtways and then cut each across the middle. Any large ones may need to be 1/8 so that all parsnips are roughly the same size.
Place the parsnips in a pan of cold salted water., bring to the boil and cook for 5 minutes.
Drain the parsnips and leave to dry out in the warm dry pan. Meanwhile, prepare a roasting tin by lining with tin foil, this will make the washing up much easier.
Sprinkle the parsnips with flour and shake gently in the pan just ro rough up the edges, this will help them go crispier in the oven. Drizzle with the honey and oil. Use your had to smoosh about making sure they are fully coated. Place them in the oven for 40 - 45 minutes turning halfway through. Transfer to serving dish and sprinkle with sea salt flakes.
Servings 0