Step 1

Heat the oven to 220C/200C fan/ gas 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.

Step 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.