- Parboil the parsnips for 5 minutes in a pan of boiling water.
- Drain, then return to the pan and toss in the spread and honey.
- Tip into a roasting tin, sprinkle with the Parmesan cheese and thyme and season well.
- Roast for 25-30 minutes at 200ºC/gas 6 until golden and tender.
- You could use this method using sweet potato wedges or carrots instead of parsnips.
- For a vegetarian dish, use a Parmesan alternative or another strong, hard cheese.