Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place the prepared parsnips in a shallow roasting tray and drizzle with the olive oil. Add some salt and pepper and then scatter over the leaves of the thyme.
Toss everything together, so the parsnips are well coated, then arrange in one layer (see notes).
Place the parsnips in the preheated oven and roast for 20 minutes.
After 20 minutes remove from the oven, turn all the parsnips over, then drizzle with the honey. Return to the oven for a further 10 minutes or until the parsnips are golden and crispy and just starting to go brown at the edges.
Remove from the oven and serve scattered with a little more thyme for garnish.
(1) To cut parsnips into 6 equal sized pieces, first cut them in half widthways. Cut the top half into 4 lengthways and the bottom half into 2 lengthways – this creates 6 roughly equal sized parsnip batons, which will roast beautifully.(2) One super important factor in ensuring roast parsnip perfection is to make sure the parsnips are well spaced out in the roasting tray. Ideally none of the parsnips should be touching each other and definitely don’t have more than one layer! Otherwise the parsnips will steam rather than roast – resulting in soggy soft parsnips, not crispy roasted ones!Suitable for freezing.Nutrition information is approximate and meant as a guideline only.