Twists: Thyme & sesame
Nestle 3 thyme sprigs and 3 unpeeled garlic cloves around the parsnips in the roasting tin, and sprinkle over 2 tbsp sesame seeds. Cook as above. When the parsnips have roasted, squish in the roasted garlic and remove the thyme. Scatter over the leaves from 3 thyme sprigs and drizzle over 2 tbsp tahini mixed with 1 tbsp water before serving.
Twists: Parmesan & pumpkin seeds
Crush 25g pumpkin seeds using a pestle and mortar to a coarse powder. Mix with 50g grated parmesan and season well. When the parsnips have been baking for 30 mins, spoon over the parmesan mixture and return to the oven for 10 mins more.
Twists: Poppy seeds & quince
Dot 50g quince paste around the parsnips halfway through roasting. Sprinkle 2 tsp poppy seeds over 5 mins before the end of cooking.
Top and tail the parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins. Drain in a colander and let them steam-dry for a few mins.
Heat oven to 190C/170C fan/ gas 5. Sprinkle the flour and honey over the parsnips and toss to coat. Put the parsnips in a roasting tin with the sunflower oil , butter and seasoning. Roast for 40 mins, turning halfway, until golden.