Caramelised honey and rosemary parsnips
- Preheat oven to 180C.
- Place the honey, butter, vinegar, rosemary, garlic, salt and pepper in a bowl and mix well to combine.
- Place the parsnips in a baking dish and pour over the honey mixture.
- Toss to coat and roast for 40-50 minutes or until tender and caramelised.
- Serve these parsnips with pork or lamb cutlets and steamed green vegetables.
Parsnips are available all year, but they're at their best between April and October. Choose parsnips that are firm and creamy beige in colour with no soft spots. To store: Parsnips will keep in the vegetable crisper of the fridge for a week. Avoid wrapping them in plastic as they'll deteriorate faster.