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Roasted parsnip chips with spiced honey glaze

  • Timer Prep 20 min
    Cook 20 min
  • Chart 160.0 cal/
  • Chef hat Medium


Roughly grind the fennel seeds. Peel and quarter the parsnip.


  1. 1 Heat the oven to 240°C/220°C fan/gas 9.
  2. 2 Bring a large pan of water to the boil, then add the parsnips and cook for 4 minutes.
  3. 3 Drain and place on a very large baking tray (this helps the parsnips to roast evenly).
  4. 4 In a small bowl, mix together the remaining ingredients and pour them over the parsnips.
  5. 5 Toss gently to coat, then sprinkle with salt and pepper.
  6. 6 Bake for 15 minutes, turn and then cook for 5 minutes more or until golden and browned at the edges.
  • Average per serving
  • Calories 160.0kCal
  • Fat4.9g
  • Saturated0.8g
  • Salt0.06g
  • Carbohydrates28.0
  • Sugar15.3g
  • Protein3.7g
  • Fibre9.1g