Add this buttery coating, gently spiced with Cinnamon and lemon zest to turn parsnips into a real treat. A delicious accompaniment to Christmas Dinner or any Sunday roast. Serve together with Pancetta & Cranberry Stuffing Meatballs.
Pre-heat the oven to 220°C, 425°, Gas Mark 7.
Par-boil the parsnips in boiling water for 2 minutes and drain.
Mix together the melted butter, sugar, Cinnamon and lemon zest in a large bowl. Add the parsnips and toss gently to coat evenly. Season to taste.
Transfer to a baking tray, season to taste and roast in the oven for 35-45 minutes, or until golden brown.