Place the chopped parsnips in a large roasting tin.
500 g (17.5 oz) parsnips
Drizzle over the oil and toss together to fully coat.
3 tbsp neutral oil
Spread the parsnips our evenly, in a single layer in the roasting tin, ideally so they're not touching each other (this will give the best crunch).
Place in the oven and roast for 20-25 minutes, turning once, about halfway through cooking, until lightly golden.
Sprinkle on the salt and pepper and drizzle over the honey, then toss together and place back in the oven for 8-10 minutes on rich golden brown in colour.
1/2 tsp salt, 1/2 tsp black pepper, 2 tbsp honey
Serve immediately, topped with fresh thyme leaves.
1 tbsp freshly chopped thyme
Notes
*Note 1 - parsnip size If your parsnips are young and quite small, you can just chop boths ends off and give them a quick wash - no need to peel.If not serving immediatelyIf you're wanting to keep the parsnips warm for a short while, whilst you finish cooking the rest of you meal, it's a good idea to transfer them to a warm serving bowl and cover to keep warm. If you leave them on the roasting tray for too long, they'll stick, due to the sugar in the honey.Prefer to cook them in the air fryer?Toss the peeled and chopped parsnips with the oil, salt and pepper, then place in the air fryer basket and cooked at 200C/400F for 15-18 minutes, tossing every 5 minutes, until golden. Drizzle honey on, then toss again and serve immediately (no need to cook with the honey on, as the air fryer may burn the honey).Don't want the honey?Just leave it off and cook the recipe without.Alternatively, if you did want to have the honey, but didn't want to cook with the honey, you can drizzle the honey on at the end. The parsnips won't be quite as caramelised, but will still taste great.Nutritional information is approximate, per serving (this recipe serves 4).