675 gram (1½ pounds) parsnips, quartered
50 gram (2 ounce) butter, melted
2 tablespoons soft brown sugar
1 teaspoon Cinnamon Ground
Zest of 1 lemon
Schwartz Sea Salt and Black Pepper to season
- 1 Pre-heat the oven to 220°C, 425°, Gas Mark 7.
- 2 Par-boil the parsnips in boiling water for 2 minutes and drain.
- 3 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.
- 4 Transfer to a baking tray, season to taste and roast in the oven for 35-45 minutes, or until golden brown.