Roast Parsnips with Honey, Ginger & Thyme

4 parsnips
1-2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons honey
1 teaspoon grated ginger
4 stems fresh thyme, leaves removed
¼ cup pistachios, roughly chopped
Fresh thyme stems for serving

Heat the oven to 225 degrees celcius fan forced. Wash the parsnips, leaving the skins on. Slice each parsnip into half lengthways from top to bottom. Lay the parsnip halves in a single layer on a baking paper lined tray and brush both sides with the olive oil. Sprinkle with half the fresh thyme leaves and salt and pepper. Place the tray into the hot oven for approximately 20 minutes or until the parsnips start to go golden brown. In a small bowl or jug mix the grated ginger with the honey. Remove the tray from the oven, turn the parsnips over and drizzle the honey and ginger mix over the parsnips. Top with the remaining thyme leaves. Return the tray to the oven for a further 10 minutes or until the second side of the parsnips is also golden brown and the honey is bubbling. Remove the tray from the oven and let the parsnips and tray cool down a little. The cooling tray should cause the honey to caramelise.

Transfer the parsnips to a serving plate and remove the caramelised honey pieces from the baking paper to sprinkle over the parsnips with the chopped pistachios. Top with the remaining thyme stems.

Serves 2 as a side.