Scrub the parsnips well and remove the ends. Halve, or even quarter if they're very large, and place into a roasting dish. Try to avoid very long, thin ends, as they're more likely to burn.
500 grams parsnips
Add the olive oil, flour, honey, salt, and pepper. Use your hands to mix well, coating the parsnips evenly.
3 tablespoons olive oil, 2 teaspoons spelt flour, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
Place in the oven and roast for 20 minutes, then remove and turn each parsnip over so that both sides brown evenly.
Cook for another 20 minutes, or until evenly golden. Remove from the oven and top with thyme, then serve immediately.