This recipe for delicious honey roasted parsnip and turnip wedges would make a lovely side dish for a roast or even your Christmas meal. My eldest is completely obsessed with honey at the moment so this was the perfect way for us to sweeten the root vegetables and hide some vegetables that he’d normally refuse to try onto his plate. Even better, it’s a really easy way to use up turnips, should you happen to get some in your veg bag and not know what to do with them.
450g parsnips (two medium), peeled and cut into chips or wedges
350g turnip (one large), peeled and cut into chips or wedges
2 tbsp olive oil
Salt to taste
2 tbsp honey
1 tsp cinnamon
Preheat your oven to 180°C. Place the parsnips, turnips, olive oil and salt in a roasting tin and mix well. Roast for 30-40 minutes, stirring occasionally until soft. Mix the honey and cinnamon together, and drizzle over the vegetables about five minutes before the end of cooking time.
I’ve entered this into the following blogging challenges.