Honey and Cumin Roasted Parsnips
by RoryA delicious way to enjoy parsnips, this recipe is both sweet and warm with plenty of depth. Don't skip toasting the cumin - it'll make them bold in flavor and add a pleasant nuttiness to the dish.
Honey and Cumin Roasted Parsnips
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Category
Side Dishes
Servings
6
Ingredients
10 Parsnips
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3 Tbsp. Honey
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1 tsp. Sea Salt, Fine
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1 tsp. Whole Cumin
3 Sprigs Fresh Thyme
Directions
Preheat oven to 425*F and line a baking sheet with parchment paper. In a non-stick pan over medium heat, toast cumin for 2 minutes or until fragrant and golden in color. Pour into a mortar and pestle and grind coarsely. Set aside.
Peel and slice parsnips into 1" rounds and boil parsnips for 2-3 minutes, then drain and pour into bowl. In a small bowl, stir together olive oil, honey, salt, reserved cumin, and thyme. Toss parsnips with the mixture then spread the rounds onto the baking sheet.
Bake parsnips for 15-18 minutes, turning halfway through, while olive oil/honey reduces and caramelizes the parsnips.
Serve immediately.