Step 1

Pre-heat the oven to 220ºC/200ºC fan.

Step 2

Peal the carrots and parsnips and chop the larger ones lengthways into halves/quarters so that all pieces are about 1-2cm wide.

Step 3

Put the carrots and parsnips into a baking tray, ensuring that they all have a bit of space.

Step 4

Mix the olive oil (2 tsp) and honey (2 tsp) in a cup and brush over the carrots and parsnips. Lay over the sprigs of rosemary and thyme and season with salt.

Step 5

Put into the oven and roast for 35-45 minutes (until they're soft with a little bite). Give the tray a shake every now and again to help them cook evenly.

Step 6

Once they're cooked, they're ready to serve.