Step 1

Peel and wash the carrots and parsnips. Carefully slice into quarters or halves lengthwise (quarters for large, halves for medium or small). Cut any very long ones in half width wise if necessary to fit into a large saucepan.

Step 2

Cook the vegetables in boiling water in a large saucepan for 5 minutes (parboil). Drain in a large colander and allow to steam dry for a few minutes.

Step 3

Meanwhile, preheat the oven to 180C/355F/gas mark 4 (for a fan oven, otherwise 200C or gas mark 6).

Step 4

Empty the parboiled vegetables into a large roasting dish or onto a large baking tray. Toss with the olive oil, salt and pepper and thyme (if using different herbs, see note below).

Step 5

Roast the carrots and parsnips for 50 minutes. While they're roasting, put all of the honey glaze ingredients into a small bowl. Microwave for around 20 seconds to melt the butter and honey. Alternatively heat briefly in a small saucepan. Mix well.

Step 6

Take the vegetables out of the oven. Pour in the glaze, then toss the vegetables well so that all are well coated. Roast for another 10 minutes, or until the vegetables are tender in the middle and lightly caramelized/crisp around the edges.

Step 7

Serve immediately, or cover with aluminium foil and keep warm until ready to serve.