Hot Honey and Sage Parsnips
By OcadoLife
Published on 12 November 2024
“I like to add an occasional twist to traditional roast dinner trimmings,” says recipe and food writer Ed Smith, who created these Hot Honey and Sage Parsnips. “Hot honey is unusual but not radical: the tickle of chilli heat in the honey won’t dominate, and if your centrepiece is beefy it works especially well as it’s not so far removed from the tingle of horseradish.”Time and servings
55 minsTotal time
6Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 1kg (approx.) parsnips, peeled and sliced into 2-3 cm wedges from root to tip
- 4 tbsp (approx.) vegetable oil
- 20 (approx.) medium sage leaves
- 2 tbsp hot honey
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Choose a roasting tin large enough to hold the parsnips in a single layer with a little gap between each. Drizzle and toss with enough oil to make each parsnip wedge glossy, then arrange so each one sits on a flat side. Roast for 25 mins.Step 2
Add the sage leaves and shuffle the parsnips, then return to the oven for around 15 mins.Step 3
When soft and golden with crisp edges, remove from the oven, add a generous sprinkle of salt, drizzle with hot honey and turn to coat. Return the tray to the oven for around 5 mins to add a little extra colour, taking care that the honey doesn’t burn and become bitter.