Roasted winter vegetables

Cooked by Maxine, during coaching (see The Cookery Coach)

6 carrots, peeled and cut into 1cm slices

6 parsnips, peeled and cut into 2cm chunks (leave the ‘tails’ about 3cm long)

50ml extra virgin olive oil

1 tablespoon thyme leaves (fresh or dried)

Salt and pepper

2 tablespoons runny honey

Pre-heat the oven to 200C.

Place all the veg in a large ovenproof tray. Pour on the oil, and toss the veg so it is coated. Sprinkle on the thyme, and a good twist of salt and pepper. Pour over the honey.

Place the tray, uncovered, in the oven for 45-60 minutes. Check after 30 minutes, and turn the veg so they brown evenly. Don’t worry about brown edges – they’re the best bits. Remove when the veg is nicely toasted, and tender.