Roasted Parsnips

Ingredients

• 2 pounds parsnips – peeled; large ones halved lengthwise and cored; cut into 3-inch batons
• 3 tablespoons vegetable oil
• 1.25 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 1 teaspoons fresh thyme – chopped
• 1 tablespoons honey

Instructions

1. Heat the oven to 425°F/220°C with a large rimmed baking sheet inside. Add the vegetable oil to the hot sheet (2 tablespoons on the pan, reserve 1 tablespoon for tossing) and return it to the oven to heat while you prep.
2. Peel the parsnips, trim the ends, split any very thick ones lengthwise to remove any woody cores, and cut into 3-inch batons.
3. Bring a large pot of water to a boil. Add them and simmer until the edges just yield but centers remain firm, 4–5 minutes. Drain well and let steam-dry in the colander for 2 minutes.
4. Transfer to a bowl and toss with the reserved 1 tablespoon oil, the kosher salt, black pepper, and the chopped fresh thyme until evenly coated.
5. Carefully pour them onto the hot oiled baking sheet, turning with a spatula to coat and arranging in a single layer with a cut side down.
6. Roast until deep golden on the bottom, 15 minutes. Turn and continue roasting until tender with crisp, caramelized edges, 10–15 minutes more.
7. Pull the pan, drizzle with the honey, and toss to glaze. Return to the oven until lightly caramelized and sticky, 3–5 minutes.
8. Taste and adjust seasoning if needed, then serve hot.