Phil's Vickery TV - Roasted Honey Carrots & Parsnips

Method Peel the carrots and parsnips and top and tail. Split in half from top to tail, then cut into quarters, leave the core in. Heat the dripping or fat in a baking tin in a hot oven, 200 Degrees C, Gas 6-7, for about 10 minutes. Meanwhile, bring a pan of salted water to the boil, add the carrots & parsnips, bring back to the boil and simmer for 1 minute maximum. Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven. Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides. Pour on the honey, and sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them. Serve piping hot and golden brown.