Perfect parsnips


  • 4 tbs Crisp ‘n Dry
  • 500g parsnips, peeled
  • Good pinch sea salt
  • Few sprigs fresh thyme, leaves stripped

For the dressing

  • 1 tbs Crisp ‘n Dry
  • 1 tbs honey
  • 1 tbs wholegrain mustard
  • 1 tsp white wine vinegar


  1. Preheat the oven to 170ºC fan/190ºC conventional/gas 5. Heat a large shallow roasting tin or heavy baking tray.
  2. Peel the parsnips and halve lengthways then halve again lengthways if they’re very large. Place in a large bowl. Drizzle over the Crisp ‘n Dry and season with a good pinch of salt.
  3. Transfer to the hot tray and roast in the oven for 15 minutes. Remove and turn the parsnips then roast for another 10 minutes or until they’re a lovely golden colour and cooked through. Transfer to a warm serving dish and sprinkle over the thyme leaves.
  4. Meanwhile to make the dressing, whisk all the ingredients together in a bowl or jug. Pour into a jar or bowl and allow people to drizzle a little dressing onto the hot parsnips. Works well with roast pork or chicken or alongside sausages.


Preparation time: 15 mins

Serves: 4-6 as a side dish

Nutrition: n/a


Serve alongside your favourite roast with delicious gravy.