Slow Roasted Parsnips in Orange Honey and Mint Sauce

• large oranges, juice of↗3
• orange, zest of↗1
• honey↗1⁄2 cup
• sherry wine↗1⁄3 cup
• mint leaves↗2 teaspoons
• parsnips, trimmed and quartered↗6

Step-by-step instructions

1. 1

   Preheat oven to 180C/350°F.

2. 2

   Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl. Set aside.

3. 3

   Completely line a roasting pan with foil and put the parsnips in a single layer.

4. 4

   Pour the sauce over the parsnips, turning to coat. Leave to marinate about 20-30 minutes, turning occasionally.

5. 5

   Roast for 30 minutes, turning parsnips after 15 minutes. Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots)

6. 6

   Return to oven and continue roasting for an additional 40 minutes, turning parsnips every 15-20 minutes until tender and golden.