Quick Garlic Herb Flatbread
Quick, easy, and naturally sweet, these honey roasted parsnips are a fiber-rich, low-saturated fat side dish. Ready in under 45 minutes, they’re perfect for everyday dinners or meal prep. Tossed with oil, honey, and thyme, they roast to golden perfection with minimal effort.
Equipment
- 1 large roasting tin
- 1 Mixing Bowl
- 1 spoon or spatula
- Oven (200°C / 400°F, fan)
Ingredients
- 500 g parsnips peeled and chopped into finger-sized pieces*
- 3 tbsp neutral oil rapeseed, sunflower, or avocado
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp honey
- 1 tbsp fresh thyme chopped (or ½ tsp dried thyme)
Instructions
- Preheat the Oven: Begin by setting your oven to 200°C (400°F) with the fan on if you have one. Preheating is essential to ensure your parsnips start roasting immediately, giving them a crisp, golden exterior while keeping the inside soft and tender. This step usually takes around 10 minutes, so you can use this time to prepare the parsnips.
- Prepare the Parsnips: Take 500 grams of fresh parsnips and wash them thoroughly under cold running water. If your parsnips are large or mature, peel them carefully using a vegetable peeler to remove the tough outer skin. Chop the parsnips into finger-sized pieces, roughly equal in size, to ensure even cooking. Young, tender parsnips may not need peeling; just trim the ends and chop.
- Coat with Oil: Place the chopped parsnips in a large mixing bowl or directly into a roomy roasting tin. Drizzle over 3 tablespoons of neutral oil—such as rapeseed, sunflower, or avocado oil—then gently toss or stir the parsnips with a spoon or your hands until every piece is lightly coated. The oil helps in caramelization and ensures the honey sticks later.
- Season the Parsnips: Sprinkle ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper evenly over the parsnips. Toss again to distribute the seasoning well. This step enhances the natural sweetness of the parsnips while adding depth to the flavor.
- Arrange for Roasting: Transfer the parsnips to a large roasting tin if you haven’t already. Spread them out in a single layer, ensuring the pieces aren’t crowded or stacked. Ideally, the parsnips shouldn’t touch each other, which allows hot air to circulate and creates a crisp, golden exterior on every piece.
- Initial Roasting: Place the roasting tin in the preheated oven and allow the parsnips to cook for 20–25 minutes. Halfway through this period, carefully use a spatula or tongs to turn the parsnips so they brown evenly on all sides. They should start to develop a light golden hue at this stage, with a soft interior forming.
- Add Honey and Thyme: Once the parsnips are lightly golden, remove the tin from the oven. Drizzle 2 tablespoons of honey evenly over the parsnips, then sprinkle 1 tablespoon of freshly chopped thyme (or ½ teaspoon dried thyme). Gently toss the parsnips so the honey and herbs coat each piece thoroughly, ensuring every bite has a perfect balance of sweetness and fragrance.
- Final Roasting: Return the tin to the oven and roast for an additional 8–10 minutes. Keep an eye on them as the honey caramelizes and turns a rich golden brown. The parsnips should be tender inside but slightly crisp on the outside, with the honey creating a beautiful glaze.
- Serve Warm: Once done, remove the roasting tin from the oven. Use a spatula to transfer the parsnips to a serving dish immediately. Leaving them in the tin too long can cause them to stick due to the honey. Garnish with a few extra fresh thyme leaves if desired. Serve straight away for the best texture and flavor.
- Air Fryer Alternative: If you prefer using an air fryer, toss the peeled and chopped parsnips with oil, salt, and pepper, then place them in the basket. Cook at 200°C (400°F) for 15–18 minutes, tossing every 5 minutes for even browning. Drizzle honey at the end before serving; avoid cooking with honey in the air fryer, as it can burn quickly.
Notes
- Parsnip Size Matters: Small, young parsnips can be left unpeeled for a quicker prep. Larger, mature parsnips should be peeled for a smoother texture.
- Single Layer Roasting: Ensure parsnips aren’t crowded in the roasting tray to achieve crisp, evenly browned edges.
- Honey Timing: Adding honey in the final 8–10 minutes prevents burning while still giving a caramelized glaze.
- Air Fryer Friendly: Cook at 200°C (400°F) for 15–18 minutes, tossing every 5 minutes. Drizzle honey after cooking for best results.
- Make-Ahead Option: Roast parsnips in advance, store, and reheat in the oven to preserve crispness. Avoid leaving honey-coated parsnips on the tray too long.
