Roasted parsnips with cumin and chestnut honey
Roast
Roasting
It's almost root vegetable season, and I love to mix various kinds of root vegetables and roast them in the oven. The natural sugars allow them to caramelize and they become sweet and savory. Parsnips do not take long to cook at all, cumin really works nicely to bring out their flavor, it also adds some earthiness to them. The chestnut honey also provides a complex nutty flavor which enhances the sweetness. I like to serve these alongside a roasted tenderloin of pork, but I think they would also pair well with a simple roasted chicken as well. I like to finish these off with some freshly grated Orange Zest despite the fact that my picture doesn't really show the zest. It adds a touch of freshness and acidity to brighten them up.
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