Honey orange roast parsnips with crushed pink peppercorns


I love the sweet, zesty flavour of these roast parsnips. Not only do they taste delicious, they turn a lovely golden brown and go all sticky when cooked. The sprinkled pink peppercorns add a gorgeous, fruity flavour. One of my absolute favourite side dishes with Sunday lunch.

INGREDIENTS – serves 2 side dishes

4-6 parsnips

Juice of half an orange

1 tbsp honey

2 tbsps melted coconut oil

Salt and pepper to season

1 tsp crushed pink peppercorns to serve (optional)


Wash the parsnips and slice lengthways

Add to a pan of boiling water and simmer for 10 minutes. Remove from the heat, drain and allow to cool a little

Add the honey, coconut oil and orange to a bowl and toss the parsnips coating them evenly

Lay the parsnip lengths on a roasting tray and roast for 30-40mins at 180C until golden brown

Serve warm seasoned with salt and pepper and sprinkled with pink peppercorns






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