1. Peel the parsnips and quarter them lengthways – cut the thick ends smaller so they cook evenly.
2. Parboil in salted water for 4 minutes, then drain well.
3. Heat the butter and olive oil in a roasting tin at 200°C.
4. Turn the parsnips in the hot fat and season with thyme, salt and pepper.
5. Roast for 25 minutes, turning halfway.
6. Drizzle over the honey and roast for another 8-10 minutes until glossy and caramelised.
Tip: Add the honey ONLY at the end – added early it burns before the parsnips are tender. A classic partner to the Christmas roast.
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