These parsnips will likely be devoured straight from the baking dish. Roasting them with honey plays up their sweetness and the citrus offers the perfect tang. These parsnips are a perfect accompaniment to my Pork Chops with Pomegranate-Ginger Sauce.
FOR THE GLAZE:
juice of half an orange
juice of half a lime
2 tbsp/45 g raw honey
6 parsnips, peeled, trimmed and cut into batons
sea salt and pepper
leaves from 3 sprigs thyme
3 tbsp/45 ml coconut oil or ghee
Preheat the oven to 350°F/177°C. Mix the orange juice, lime juice and honey. Place the parsnips in an ovenproof dish or baking sheet. Season parsnips generously with salt and pepper, add thyme and drizzle with ⅔ of your glaze. Toss the parsnips with the melted ghee or coconut oil. Cook for 20 minutes. Add the rest of the glaze and toss to make sure the parsnips are well combined. Cook for an additional 20 minutes or until the parsnips are soft and lightly browned.