Honey whisky roasted parsnips
Published: 2022-10-01
Last Updated: 2023-12-21
Tags:
Info |
Amount |
Prep Time |
10 min |
Cook Time |
40 min |
Yields |
4 sides |
Ingredients
Directions
- Preheat the oven to 375 F and line a rimmed baking sheet with parchment paper.
- In a small skillet over medium-low heat, gently toast the fennel seeds until they are aromatic and evenly toasted.
- Peel the parsnips, leaving them whole and the stems attached, if possible.
- With a small bowl, whisk together the honey, oil, whisky, and salt.
- Use a pastry brush to evenly coat the parsnips with the mixture.
- Drizzle any remaining mixture over top.
- Lay the parsnips on the baking sheet and sprinkle the fennel seeds on top.
- Bake in the centre of the oven for 35 - 40 min, until golden brown and tender to the fork.
References & Notes
- Original recipe: A Rising Tide