Easy Roast Parsnips Crispy, Golden, and Delicious

These roast parsnips are golden, crispy on the outside, and tender on the inside, with a hint of natural sweetness. Coated in oil or goose fat and lightly seasoned, they’re elevated with optional semolina or polenta for extra crunch, herbs for added flavour, and a drizzle of honey. Perfect as a side dish for a roast dinner or any festive feast!

NOTE: at 03:56, I SAY WE ARE GOING TO MAKE HONEY GLAZED CARROT S - SORRY I'M THE IDIOT! Obviously, it's Parsnips!

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Ingredients
1 kg parsnips, peeled and cut into evenly sized batons (or halved if small)
2 tbsp Olive oil, vegetable oil or goose fat
½ tsp celery salt    • Celery Salt Quick and Easy Seasoning ...  
1 tbsp honey or maple syrup (optional, for a touch of sweetness)
1 tsp salt
½ tsp black pepper
1 tsp fresh thyme and rosemary – You can use ½ tsp each of dried
1 tbsp semolina or polenta (optional, for extra crispiness)
Pinch or Rosemary salt -    • How to Make ROSEMARY SALT Perfect for...  

oven to 190°C (380°F)
Roast in the preheated oven for 35–40 minutes, turning halfway through, until golden and crispy on the edges. In the last 5 minutes, drizzle with honey.
Serve with a bit of rosemary salt and butter. Garnish with fresh parsley or rosemary.

#backyardchef #parsnip #roastparsinps

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