Turnip and parsnip chips
These delicious honey-roasted parsnip and turnip chips make a lovely side dish for a veggie roast dinner.
- 450 g parsnips two medium, peeled and cut into chips or wedges
- 350 g turnip one large, peeled and cut into chips or wedges
- 2 tbsp olive oil
- Salt to taste
- 2 tbsp honey or maple syrup
- 1 tsp cinnamon
Preheat your oven to 180°C (fan)/200°C/gas mark 6.
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.