Parsnips with soy, honey and orange

Preparation time: 10 minutes
Cooking time: 45 minutes. 
Serves: 6

3 tbsp sunflower oil
1 kg parsnips, peeled and trimmed
Sea salt
3 tbsp clear honey
1 tbsp dark soy sauce
Finely grated zest 1 medium orange
2 tbsp chopped flat leaf parsley

Pre heat the oven to 200ºC, Fan 180ºC, 400ºF, Gas Mark 6.

Place the oil in a roasting tin and heat in the oven for up to 5 minutes.

Cut the parsnips lengthways in half or quarters to form even-sized pieces.

Carefully place the parsnips into the hot oil, and turn to coat. Roast for 35-40 minutes. Remove from the oven and add the honey, soy sauce and orange zest.
 
Toss to coat and return to the oven for a further 10 minutes until caramelized.
Put into a serving dish and pour over any pan juices. Sprinkle with chopped parsley.

Tip: Peel and cut the parsnips a day ahead and store in the fridge in a sealed plastic bag, with the air removed, until ready to use.