Autumn spiced sweet roasted parsnips and potatoes

This is a simple, quick recipe yet delicious. You can serve it as a side dish with roasted chicken.

Serves 4

Parsnip 250g cut in half lengthways
Potato 250g cut in thin wedges
Onion 2 thinly sliced
Honey 1 tablespoon
Cumin powder 1 tablespoon
Turmeric powder 1 tablespoon
Fresh thyme ½ a bunch (Reserve a handful for garnish)
Fresh chili 1 thinly sliced
Orange juice of 1
Lemon juice of 1 
Butter 15g cubed
Olive oil 2 tablespoon


  1. Scrub the parsnips clean then slice the parsnips in half lengthways. 
  2. Parboil the parsnips in boiling salted water then drain. 
  3. In a separate pot repeat the same process with the potatoes. 
  4. Preheat the oven to 180C F. 
  5. Panfry the thinly sliced onion and once golden, add turmeric powder and fry for a further 15 minutes. The longer you cook the onions the sweeter it becomes. 
  6. In a small pot, melt the butter on a low heat with thyme then add salt, cumin, honey, lemon, orange & olive oil. Allow to infuse for a few minutes. 
  7. Pour over the parsnip and potato. Leave to one side to marinate.
  8. Take a roasting tray and arrange the parsnips, potatoes, onions in one layer. Drizzle with a bit more olive oil if too dry. Roast in the oven for 30 minutes, stirring occasionally (2 x times). Pierce a knife into the vegetables and roast longer if you need. You want the vegetables to still have its texture.
  9. Before serving, taste and adjust the seasoning. Serve on a platter, drizzle with olive oil, chili, picked thyme.