Author Notes: It's almost root vegetable season, and I love to mix various kinds of root vegetables and roast them in the oven. The natural sugars allow them to caramelize and they become sweet and savory. Parsnips do not take long to cook at all, cumin really works nicely to bring out their flavor, it also adds some earthiness to them. The chestnut honey also provides a complex nutty flavor which enhances the sweetness. I like to serve these alongside a roasted tenderloin of pork, but I think they would also pair well with a simple roasted chicken as well. I like to finish these off with some freshly grated Orange Zest despite the fact that my picture doesn't really show the zest. It adds a touch of freshness and acidity to brighten them up. —James Durazzo
Medium-Large Parsnips (Peeled)
teaspoons Ground Cumin
tablespoons Chestnut Honey
tablespoons Clarified Butter
tablespoon Kosher Salt
teaspoon Freshly Grated Orange Zest
- Preheat your oven to 400 degrees, add the clarified butter to a baking sheet and place the baking sheet into the oven to bring up to temperature. Peel the parsnips and cut them in half lengthwise, then quarter them.
- Remove the baking sheet from the oven and toss the parsnips in the butter, then add your seasoning (Kosher salt, and cumin). Place back into oven and cook for 15-20 minutes or until golden. If a sharp knife easily goes through, you know they are cooked well. They should be crisp and golden.
- To serve, drizzle on the chestnut honey, and sprinkle the grated orange zest on top.