Ingredients

6 Nashi, cut into wedges
6 medium parsnips cut in half lengthways
1 teaspoon fresh ginger, finely grated
2 tablespoons honey
Olive oil

Method

Preheat oven to 180°C

In a roasting dish add olive oil and parsnips

Spread honey and ginger on each parsnip half

Roast for 20 minutes then add the Nashi, toss and roast for a further 10 minutes

Parsnips courtesy of Mott’s Premium Produce, http://www.motts.co.nz/