Ingredients:

  • 1 kg Yukon Gold or Maris Piper potatoes, peeled and halved
  • 750g large carrots, peeled and sliced into thick diagonal batons
  • 60ml extra virgin olive oil
  • 1 tsp sea salt flakes
  • 1/2 tsp cracked black pepper
  • 80g liquid honey
  • 30g unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Place potatoes in a pot of cold salted water. Bring to a boil and simmer for 8–10 minutes until edges are soft but centers are firm. Drain and let steam for 2 minutes.
  2. Vigorously shake the colander to roughen the edges of the potatoes to create a starchy surface layer for extra crunch.
  3. Preheat oven to 200°C (400°F). Toss potatoes and raw carrots with olive oil, salt, and pepper on two large baking sheets. Spread in a single layer.
  4. Roast for 30–35 minutes, flipping halfway through, until vegetables are golden brown.
  5. Whisk together honey, melted butter, garlic, rosemary, and thyme. Drizzle over the vegetables and toss gently to coat.
  6. Return to the oven for 8–10 minutes until the glaze is bubbling and creates a deep amber lacquer.