The sun's starting to poke out from behind the winter clouds, which means one thing - spring is on the way! As we hurtle towards April, the weather will become gradually warmer. In the mean time, the best way to enjoy the small sliver of winter we have is to tuck into a gorgeous Sunday roast. 

These gorgeous honey roasted parsnips and carrots are perfect for any dish, whether it's a Sunday dinner or simply anything with gravy. Here's how to perfect your veggies that keep everyone coming back for more. 

Serves: 4 people

Prep Time: 50 mins

Ingredients:

- 4-6 Parsnips
- 4-6 Carrots
- 2 tsp Honey 
- 2 tsp Olive Oil
- Thyme & Rosemary
- Salt to taste


Method:

- Pre-heat your oven to 200 (fan) - 220'C

- Peel the carrots and chop them into quarters longways down each vegetable so you're left with long pieces. You can halve these again so they're in smaller pieces if you prefer. 

- Pop them onto a baking tray

- Mix together the honey and olive oil and pour it over the prepped veggies in their pan. Shake them about to ensure they're all covered. Then sprinkle over a helping of salt and top with your rosemary and thyme sprigs (mixed herb seasoning works too!). 

- Cook them in the oven for about 35-40 minutes until they're golden in colour and soft when cut. Serve them once they're ready and enjoy hot! 



Tasty Tips

Not a fan of the classic Sunday roast? Not to worry! These veggies can be enjoyed with any dish, whether it be a lasagne, sausages and mash, or even toad in the hole.