Thyme and honey parsnip with pears
Nici Wickes' parsnip and pears recipe can dressed up by adding crumbled blue cheese or toasted nuts (walnuts or pine nuts are good), or enjoyed as is for a simply delicious side
- 6 small parsnips
- 1 tbsp honey
- 2 - 3 tbsp olive oil
- 3 beurre bosc pears, quartered
- few sprigs fresh thyme
- 1/2 tsp sea salt
- Preheat oven to 170°C.
- Peel the parsnips and cut lengthwise into half or quarters, depending on their size.
- Warm the honey and oil, then toss with the pears and parsnips in a large bowl. Transfer to a lined roasting dish and sprinkle with thyme and salt.
- Bake for 30-45 minutes until the parsnips are golden and cooked through, and the pears are soft.