Honey Roasted Parsnips
Serves: 4-6 as a side
2 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil
3 tbsp honey
3 cloves garlic, bruised
750g parsnips (about 6 depending on size), trimmed, cut into thick batons
Sea salt and freshly cracked black pepper
Finely chopped flat leaf parsley, to serve
Preheat a fan-forced oven to 200ºC.
Heat butter and Bertolli Organic Robusto Extra Virgin Olive Oil in an oven-safe frypan over medium heat until butter has melted and is frothy. Add honey and garlic, heat for a further 2 mins.
Add parsnip, season and stir to coat. Fry 3 mins then transfer to the oven and roast for 20-25 mins until the parsnip softens and begins to caramelise.
Sprinkle generously with chopped parsley to serve as a side.