This recipe is designed for feeding 10 - 12 people for Christmas dinner. For Sunday lunch simply reduce the quantities to suit the amount of people.
Trim and peel the parsnips. Cut off the 'point' and quarter the stumpy end to make 5 similar-sized pieces. Have a large pan of boiling salted water at the ready and boil half the parsnips for 4 minutes. Scoop into a colander to drain and cool and repeat with the rest.
Roll the parsnips through the fat on a baking tray. If you are preparing these in advance for Christmas day they can be covered with clingfilm and held for 24 hours if necessary.
Roast at 400F/200C/gas mark 6 for 1 hour, turning half way through until crusty and golden. Just before serving, smear with honey and return to the oven for 10 minutes until glazed and sticky.