Everyone loves roast parsnips, even fussy kids who normally won't eat root vegetables. These really are something special - sweet with an ever-so-spicy kick.
Preheat the oven to 180 degrees Celsius.
Peel the parsnips and cut into halves lengthwise.
Plunge into boiling salted water for 4 minutes, take out and refresh.
Heat the oil, add butter and the drained parsnips and colour lightly.
Transfer the parsnips to a baking tray and roast at 180°C until cooked and nicely browned, which should take approx. 30 minutes.
When just about ready, pour off the fat and add the honey and chilli flakes to the parsnips
Roast for a further 5 minutes, watching all the time so that the parsnips baste, but do not burn.
Add sesame seeds and return to the oven for a further 2 minutes.
Add chopped parsley and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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