Instructions: Preheat the oven to 425 degrees. Cut the peeled parsnips in half lengthwise, or quarters if they are large, to make pieces about 3 inches long and 1 inch thick. Remove any woody cores. Put in a large saucepan and cover with water. Add a pinch of salt and bring to a boil over high heat. Boil for 1 minute, then drain them. Return to the saucepan and dry well by shaking the saucepan over low heat for 1 minute.

Heat the oil in a roasting pan on the stove. Add the parsnips and cook quickly over high heat, turning to color evenly. Add the butter to the pan, transfer to the oven for 10 minutes. Spoon or pour out the excess oil.

Add the honey and ginger, turning the parsnips to coat evenly, and roast for another 5 minutes.

Lift the parsnips out of the pan and serve hot.

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