Roasted Carrots and Parsnips

Ingredients

• 3 medium carrots, peeled and halved lengthwise
• 3 medium parsnips, peeled and halved lengthwise
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon wholegrain mustard
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper

Steps

1. 1

   1. Preheat the oven to 200°C (400°F) and line a large baking tray with parchment paper.

2. 2

   2. Whisk together the honey, olive oil, mustard, and garlic in a small bowl to form the glaze.

3. 3

   3. Arrange the carrots and parsnips cut-side up on the tray, pour over the glaze, and toss to coat evenly.

4. 4

   4. Season with salt and pepper, scatter over the rosemary and half the thyme, then roast for 35–40 minutes, turning once halfway, until deeply golden and tender.

5. 5

   5. Transfer to a serving plate and scatter with the remaining fresh thyme before serving.