Honey-roasted carrots & parsnips

• parsnips↗500g medium 500g

  peeled and trimmed

• carrots↗500g medium 500g
• extra virgin olive oil↗3 tbsp 3 tbsp

  or cold‑pressed rapeseed oil

• honey↗1 tbsp 1 tbsp

  or maple syrup

• Dijon or wholegrain mustard↗1 tsp 1 tsp
• red wine↗1 tsp 1 tsp

  or balsamic vinegar

• thyme or rosemary sprigs↗2 2

  leaves picked and chopped

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/ gas 7. Cut the parsnips into quarters lengthways, removing and discarding the hard core, then arrange over a large baking tray lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray with the parsnips.

2. 2

   Mix the oil, honey, mustard, vinegar and rosemary together with some seasoning. Pour this over the veg, toss to coat, then spread everything out into a single layer. Roast for 35 mins, turning the tray around halfway through, until the veg is caramelised and tender throughout.