Ingredients:

  • 500g large carrots, peeled and sliced into thick batons
  • 500g large parsnips, peeled, cored, and sliced into thick batons
  • 2 tbsp extra virgin olive oil
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp wildflower honey
  • 1 tbsp unsalted butter, melted
  • 1 tbsp apple cider vinegar
  • 2 tsp fresh thyme leaves

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the prepared carrots and parsnips with the olive oil, sea salt, and black pepper until every surface is evenly coated.
  2. Spread the vegetables in a single layer on an extra-large rimmed baking sheet lined with parchment paper. Ensure space between batons to prevent steaming. Roast in the center of the oven for 25 minutes until the edges shrivel and develop golden-brown spots.
  3. In a small bowl, whisk together the honey, melted butter, and apple cider vinegar. Drizzle this glaze over the vegetables and toss them directly on the tray with tongs to coat. Return to the oven for an additional 15 minutes until the glaze bubbles and reduces into a sticky, lacquered coating.
  4. Remove from the oven and immediately sprinkle with fresh thyme leaves. Serve warm on a platter.