I LOVE parsnips. They go so well with a roast dinner but weirdly, my mum NEVER makes them for Christmas dinner. Whenever I’ve questioned her, she just says something about oven space and having enough food already without adding another vegetable. I say, there’s always room for parsnips!
These ones are hasselbacked, which basically just means cutting them almost all the way through. It means they cook a lot quicker, and you can get that honey mustard flavour into each and every bite!
Honey Mustard Hasselback Parsnips
Ingredients (serves 6+)
1kg parsnips, cut in half lengthways
1.5 tbsp olive oil
1 tbsp wholegrain mustard
2 tbsp honey
Salt and pepper
1. Preheat your oven to 180c fan. Make slashes along the length of each parsnip at 2mm intervals, cutting into the parsnip but being careful not to go all the way through (see the photo above for reference).
2. Place the parsnips on a baking tray and toss in the olive oil and some salt and pepper. Roast in the oven for 20 minutes. Meanwhile, in a bowl, mix the mustard and honey together until combined.
3. After 20 minutes, remove the baking tray from the oven, pour over the honey mustard mix, and toss to evenly coat the parsnips. Return to the oven for 15 more minutes until soft and beginning to caramelise. Serve!