Roast Parsnips with Sesame and Honey

Preheat the oven to 350F (180C).

Bring a pan of water to a boil.

Peel the parsnips, cut them in half lengthwise, and then into fat chunks.

When the water boils, lower them in and simmer for ten minutes, until they show early signs of tenderness.

Remove from the heat and drain.

Pour a glug of oil into a roasting pan, add the drained parsnips, and toss them with sea salt, pepper, and some chopped needles of rosemary.

A tablespoon or so will do.

Roast for about forty minutes, turning them in the pan occasionally, so that they end up with a pale, golden crust on all sides.

In a dry, shallow pan, lightly brown the sesame seeds.

They will take barely a minute or so to color.

Put the honey into a small bowl and whisk in the vinegar, peanut oil, and sesame oil with a small grinding of salt and black pepper.

Remove the parsnips from the oven and immediately toss them in the honey dressing, scattering over the toasted sesame seeds as you go.