Honey Roasted Carrots & Parsnip
GETTING READY… You will need – 1 Roasting tin or oven proof dish, 1 sharp knife, 1 vegetable peeler, 1 chopping board, 1 tablespoon, 1 pot and 1 tongs or large serving spoon.
Peel the carrots and parsnips then cut them into even sized chunks.
Par-boil them for 10 minutes then drain and place in a roasting tin and add the honey and seasoning.
If not serving then until the next day, cool them down under a cold tap and store in the fridge.
When it comes to roasting, give it all a good mix so the veg is coated evenly.
Add a few rosemary stalks and roast for 15 to 20 minutes. Serve immediately.