Spiced Honey Roast Parsnips© (serves 6)


  • 19.4oz-550g parsnips (peeled)
  • 2 tablespoons honey
  • 1 tablespoon sunflower oil
  • 1 tablespoon salted butter (melted)
  • 1 tablespoon plain flour
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground turmeric


  1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven
  2. Cut the parsnips in half down the length and then through the middle horizontally (into quarters). Place into a large mixing bowl and add the butter, oil and honey. Give it a good mix up with your hands so they are all evenly coated. Set to one side
  3. In a separate small bowl, add the dusting ingredients. Combine with a spoon until well mixed. Add the dusting to the parsnips and combine using your hands again, until each parsnip has a complete coating of the mx
  4. Lightly oil the roasting rack. Place the parsnips onto the roasting rack/pan and pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 40-45 minutes
  5. Remove from the oven serve

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