Honey-glazed parsnips and carrots

  • Preparation time: 10 minutes
  • Cooking time: 60 minutes
  • Total time: 1 hour 10 minutes 60 minutes 10 minutes

Serves: 6


1kg parsnips, peeled and halved (quarter any that are very thick)
750g small chantenay carrots, washed and ends trimmed
2 tbsp olive oil
2 tbsp clear honey
5 garlic cloves, unpeeled
6 thyme sprigs


1. Preheat the oven to 200°C, gas mark 6. Blanch the parsnips in boiling water for 4 minutes, then drain; toss with the remaining ingredients in a roasting tin. Spread out in one layer and season.

2. Roast for 50-55 minutes, stirring halfway through, until golden.