Ingredients

• 4 medium carrots
• 4 medium parsnips
• 2 tsp olive oil
• 2 tsp runny honey
• A few sprigs of fresh rosemary and thyme
• A pinch of salt

Method

1. Pre-heat the oven to 220ºC/200ºC
2. Peal the carrots and parsnips and chop the larger ones lengthwise into halves/quarters so that all pieces are about 1-2cm wide.
3. Put the carrots and parsnips into a baking tray, ensuring that they all have a bit of space.
4. Mix the olive oil (1 tsp) and honey (1 tbsp) in a cup and brush over the carrots and parsnips. Lay over the sprigs of rosemary and thyme and season with salt.
5. Put into the oven and roast for 35-45 minutes (until they’re soft with a little bite). Give the tray a shake every now and again to help them cook evenly.
6. Once they’re cooked, they’re ready to serve.

From http://charlotteslivelykitchen.com/honey-roasted-carrots-and-parsnips/