Honey-roasted parsnips and carrots

Method

1 Preheat the oven to 180°C/ 160°C fan/Gas 4. Cook the parsnips and carrots for 3 minutes in a pan of lightly salted boiling water. Drain well and arrange them in a shallow ovenproof dish.

2 In a small pan, heat the butter, olive oil, honey and thyme until it is bubbling, then drizzle over the vegetables in the dish. Roast in the oven for 20 minutes or until the vegetables have begun to caramelise and soften. Serve immediately.

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