Honey Roast Parsnips

Parsnips are good when roasted with sage, onions and honey.


  • 1 lb parsnips
  • 1 large red onion
  • Salt, pepper and sage
  • 3 tablespoons olive oil
  • 1 dessertspoon honey


Wash and peel the parsnips and cut into wedges. Place in a saucepan, cover with cold water, add a little salt, bring to the boil and cook for five minutes, then drain.

Roughly chop the onions and fry [if possible in an oven proof dish] in the olive oil until soft. Add the drained parsnips and make sure they are coated with the oil and onions. Season with salt and pepper, and drizzle over the honey. Sprinkle with chopped sage and roast in a hot oven, until golden brown.