These roast parsnips are far from a simple side dish. Adding a buttery coating alongside sweet cinnamon, sugar and lemon zest amplifies seasonal produce into something special. When preparing the parsnips, part-boil them first, as this makes sure they’re soft and fluffy on the inside after baking. Roasting parsnips in this tasty marinade enhances their natural sweetness, and this works for carrots, too. Serve these at the Christmas dinner feast, alongside a Sunday roast or even as part of your weekday lunches.
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.