Step 1

Preheat your oven to 200 degrees C (395 F).Line a baking tray with non-stick baking paper.

Step 2

Peel the parsnips and carrots and remove the top and tail.Cut the parsnips and carrots in half lengthways and then again in half lengthways. Ensure they’re all roughly the same size. If the parsnips are woody, remove the core.

Step 3

Place the prepared vegetables on the baking tray.

Step 4

In a small bowl, combine the olive oil, honey, mustard and rosemary and stir to combine.

Step 5

Drizzle over the vegetables and toss so they’re well coated. Season with salt and pepper.

Step 6

Roast the vegetables for 25-30 minutes, or until golden and cooked through. They are ready when easily pierced with a sharp knife. Serve immediately.