Glazed roast parsnips with feta cheese recipe

Do you love roasted parsnips as much as I do but wish you could make them into a meal of their own? This recipe for roast parsnips glazed with honey and orange then topped With Feta Cheese, Pomegranate & Coriander is perfect!

Recipe by Anjum Ullah of Fully Money

Getting the right ingredients

This recipe required garlic-infused olive oil, if you don’t have it then why not mix some minced garlic with your olive oil in that part of the recipe. The roast parsnips won’t be quite the same but the flavours will be similar.

If you prefer to save a little money you could buy salad cheese at the supermarket which is usually a cheaper version of cheese very similar to feta cheese and a lot cheaper.

The pomegranate seeds really do make this recipe but that doesn’t mean you need to buy a pomegranate. You can usually buy the seeds in a pack in the prepared fruit section of the supermarket or frozen with smoothie ingredients. This way you just use what you need and save the rest for another day. I love them in a salad.

Chopped coriander is not essential to the recipe but will always make it taste better. Why not buy a coriander plant and use it whenever you cook. If you keep watering it when needed it can grow for a long time on the windowsill and is cheaper than buying the cut coriander every time you want it for a recipe.

When is the best time to enjoy roast parsnips?

If you’re a fan of roast parsnips like I am, then you may be wondering when is the best time of year to indulge in this delicious side dish. Well, you’ll be pleased to know that the answer is anytime!

While parsnips are typically in season during the autumn and winter months, thanks to modern farming and distribution methods, you can often find fresh parsnips at your local supermarket year-round. So go ahead and satisfy those cravings for crispy, caramelized goodness with some delicious roast parsnips, no matter what the calendar says.

Step by step instructions

Preheat the oven to 180°C, gas mark 5. Then line an oven tray with baking/parchment paper.

Peel the parsnips and then cut them into roughly even-sized medium chunks.

Place parsnips onto the baking tray and coat generously with the garlic olive oil, add the cumin and coriander seeds.

Add salt and pepper to the desired amount.

Fully coat the parsnips in the mixture until they are fully covered. 

Spread them out in the tray to ensure they have enough room to cook through and then let them cook for 30 minutes. 

Whilst they are cooking, zest and juice the orange. Add the honey and fully mix together with the orange juice and zest.

Once the roast parsnips have cooked, remove them from the oven and pour the orange and honey mixture over them until fully coated.

Place back in the oven and cook for a further 10 minutes.

Remove the parsnips and give them a good shake in the glazed mixture and then place on your serving dish.

Crumble the feta over them, sprinkle the pomegranate seeds and the chopped coriander to complete your garnish and then serve.

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