Thyme and Prosecco parsnips
Prosecco makes a tasty glaze, but you can use sparkling apple juice in its place, if you prefer.
✿ 1kg (2¼lb) parsnips, peeled and halved or quartered lengthways, if large
✿ 1tbsp olive oil
✿ 250ml (8fl oz) Prosecco
✿ 3-4 sprigs of thyme
✿ 25g (1oz) butter
Heat the oven to 200C/Gas 6. 1
Put the parsnips in a roasting tin and toss with the oil and plenty of salt and freshly ground black pepper. Roast in the oven for 25 mins.
Meanwhile, boil the Prosecco 2
in a pan until reduced by half. Add the thyme and butter and simmer for 2 mins. Pour the mixture over the parsnips and roast for a further 10 mins until cooked through and golden.