Caramelised parsnips and baby onions

Preheat oven to 200C (400F, gas mark 6). Bring a large pan of water to the boil and add the parsnips and par-boil for 5 mins. Drain and return to the pan to dry. Mix together the soy sauce, honey, Dijon mustard, ginger and oil in a large bowl. Add the parsnips and onions and toss until covered. Place in a shallow roasting tin and cook uncovered, turning occasionally for 25 mins until tender, sticky and golden brown.