Pepper and honey roasted parsnips

Use any combination of roots you have. Celeriac and beetroot also work well and a combination of colours brightens up the table.


  • 3 tbsp olive oil
  • 5 medium carrots, peeled and cut into long slices or chunks
  • 5 parsnips, peeled and cut into long sticks
  • 2 tbsp clear honey
  • 2 tsp black peppercorns , roughly cracked


Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 30-40 mins, shaking pan occasionally until golden brown and soft.

Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.

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