Jamie Oliver's secret ingredient for roasted parsnips makes for the perfect roast

These parsnips serve eight people as a side, and take an hour and 20 minutes to make - but they're so worth it. This Jamie Oliver recipe is actually "super easy"

A delicious part of any roast dinner for many is the humble parsnip - and Jamie Oliver has just the recipe to elevate them to another level.

His roasted parsnips recipe promises a "real autumn feel", and the difficulty of them is "super easy." They serve eight people as a side, and take an hour and 20 minutes to make - but they're so worth it.

"The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real autumn feel. For the best results, don't peel them", Jamie wrote. And they're also gluten-free.

To make them taste delectable, you will need:

• 1.5 kg medium parsnips
• 50 g unsalted butter
• 4 fresh bay leaves
• 1 tablespoon white or red wine vinegar
• 2 tablespoons runny honey

It's so easy to make them as well, even though at first glance, they seem like they take a little while. You need to first, preheat the oven to 180C/350F/gas 4. Then, scrub the parsnips, and blanch them whole in a large pan of boiling salted water for five minutes. You need to strain them after the five minutes is up and steam them until dry.

Tip them into a large roasting tray, dot over the butter, and a pinch of a sea of sea salt and black pepper. Toss them to ensure they're fully coated, and arrange them in a single layer. They then need to be roasted for one hour in the oven.

After an hour is up, the tray then needs to be removed from the oven, and you should quickly scatter over the bay leavers, and drizzle them with the vinegar and honey. Toss them together again, and roast for a final ten minutes, or until they're looking beautifully golden.

Once prepared, these can be served as part of a festive feast or to enhance your regular Sunday roast.