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This parsnip dish is sweet and delicious - the perfect accompaniment to a roast or Christmas dinner!

  • 3 tbsp sunflower oil
  • 1kg parsnips, peeled and trimmed
  • Salt and Fairtrade pepper
  • 3 tbsp clear honey
  • 1 tbsp dark soy sauce
  • Finely grated zest 1 medium orange
  • 2 tbsp chopped flat leaf parsley
  • Pre-heat the oven to 200°C/fan 180°C/gas 6.
  • Place the oil in a roasting tin and heat in the oven for up to 5 minutes.
  • Cut the parsnips lengthways in half or quarters to form even-sized pieces.
  • Carefully place the parsnips into the hot oil, and turn to coat. Roast for 35-40 minutes. Remove from the oven and add the honey, soy sauce and orange zest.
  • Toss to coat and return to the oven for a further 10 minutes until caramelised. Put into a serving dish and pour over any pan juices. Sprinkle with chopped parsley.


  • Peel and cut the parsnips a day ahead and store in the fridge in a sealed plastic bag, with the air removed, until ready to use.
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