The Ultimate Honey (or Maple) Roasted Carrots & Parsnips

This classic dish is a sweet and savoury delight, perfect for any festive meal. Swap honey for maple syrup to make it vegan-friendly, and finish with a sprinkle of fresh thyme or a drizzle of balsamic glaze for a sophisticated touch.

Ingredients (Serves 4):

• 500g parsnips, peeled and halved lengthwise
• 500g small heirloom variety carrots, peeled and halved lengthways
• 2 tablespoons honey or maple syrup (for a vegan option)
• 2 tablespoons olive oil or melted vegan butter
• 1 teaspoon fresh thyme leaves (plus extra for garnish)
• Salt and freshly ground black pepper, to taste
• Optional: 1 tablespoon balsamic glaze for serving

Instructions:

1. Prepare the Parsnips:

   • Preheat the oven to 200°C (180°C fan/gas mark 6).
   • Place the peeled carrots and halved parsnips in a large bowl.

2. Coat with Honey or Maple Syrup:

   • In a small bowl, mix the honey or maple syrup with the olive oil.
   • Pour the mixture over the vegetables and toss to coat evenly. Season with salt and pepper.

3. Roast:

   • Arrange the carrots and parsnips in a single layer on a baking tray(s) lined with parchment paper.
   • Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden and tender.

4. Garnish and Serve:

   • Sprinkle the roasted parsnips with fresh thyme leaves before serving.
   • For an extra touch, drizzle with balsamic glaze.

These Honey-Roasted Carrots & Parsnips (or Maple-Roasted Parsnips for vegans) are a simple yet elegant addition to any table, combining natural sweetness with a delightful caramelized finish.