Roast Parsnips and Carrots with Honey and Thyme

Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

Preheat the oven to Fan Oven 180°C/200°C/400°F/Gas Mark 6.

Step 3

Peel (if necessary) and trim the carrots and parsnips. Halve or quarter them – try to get them as even-sized as possible. (NB I don't always peel carrots - I wash and trim them before halving/quartering. I do peel the parsnips though.)

Step 4

Scatter onto a baking tray and add the oil, some salt and freshly ground black pepper.

Step 5

Mix well and spread out on the baking tray. Cook in the oven for 20 minutes.

Step 6

Take out of the oven and toss them with the honey or Hot Chilli Honey and stalks of fresh thyme. Spread out again on the tray.

Step 7

Return to the oven for a further 10 – 20 minutes or until cooked and caramelised to your liking. The time they take to cook will depend on both your oven, the actual size of the parsnips and carrots and how crowded the tray is with the vegetables - the fewer you have and the more spread out they are, the quicker they will cook.

Step 8

Remove the cooked thyme and, if you like, toss with a little butter. Taste and, if necessary, adjust seasoning. Serve with some fresh thyme.