Gingerroast roots

Honey brings out the natural sweetness of carrots and parsnips with ground ginger giving a subtle warmth.

SERVES 8 PREPARATION TIME

10 minutes

COOKING TIME 50 minutes

600g parsnips, peeled, l halved lengthways and cut into 10cm lengths 600g carrots, halved l lengthways, or into quarters if large, and cut into 10cm lengths 2tbsp oil l 2tbsp honey l 1tbsp ground ginger l 3 sprigs thyme, l leaves picked

1 Heat oven to 200°C (180°C fan) mark 6. Combine all the ingredients in a large mixing bowl and season well.

2 Scatter the vegetables in a large roasting tin in a single layer and roast for 50min, shaking the tin halfway through. Transfer to a warm dish to serve.