Like roast potatoes, roast parsnips need to be cooked in hot oil, ideally at the same time
as the potatoes are cooking and while the turkey is resting. 
 
3 tbsp sunflower oil
1kg parsnips

Preheat the oven to 200.C,  Place the oil in a roasting tin and heat in the oven. Meanwhile, peel the parsnips and cut – depending on their size – lengthways in half or quarters to form even-sized pieces.

Carefully place the parsnips into the hot oil, and turn to coat. Roast for 40-45 minutes, until golden, turning halfway through. Serves 8

Tip:
Prepare the parsnips a day ahead and store in the fridge in a sealed
plastic bag, with the air removed, until ready to use.

Secret Touch:
Follow the recipe above and, 10 minutes before the end of cooking time, season the parsnips and drizzle with 3-4 tablespoons honey. Return to the oven and cook until golden and sticky.