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 wholegrain mustard
• 3 sprigs fresh thyme, leaves stripped
• 2 sprigs fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 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, garlic, thyme, and rosemary in a large bowl, then toss the carrots and parsnips in the mixture until thoroughly coated.

3. 3

   3. Arrange the vegetables cut-side down in a single layer on the prepared tray, season with salt and pepper, and roast for 25 minutes.

4. 4

   4. Flip the vegetables, spoon any glaze from the tray back over them, and roast for a further 15 minutes until deeply caramelized and tender.

5. 5

   5. Transfer to a serving plate and drizzle with any remaining pan juices before serving.