1kg parsnips, peeled and halved
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 cup prosecco
3-4 sprigs thyme
25g unsalted butter
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Toss parsnips in oil on an oven tray. Season. Roast for 2 minutes.
Meanwhile, boil prosecco until reduced by half. Add thyme and butter. Cook for 2 minutes. Toss through parsnips. Roast for 10 minutes. Serve parsnips hot.