Step 1

Preheat the oven to 180°C/350°F/gas

Step 2

Scrub the carrots and line them up in a large roasting tray. Drizzle with the honey, 1 tablespoon of olive oil, and sprinkle over a pinch of sea salt. Squeeze over the juice of the clementines and scatter over the thyme sprigs. Scrub and trim the parsnips. Line them up in the tray next to the carrots and drizzle with 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil. Sprinkle with a pinch of sea salt and tuck in the bay leaves. Gently toss the veg in their own sections, and roast for 1 hour and 20 minutes, or until golden and gorgeous.