Caramelised Roast Parsnip and Carrot

I love the crispy, chewy sweetness of this recipe. Chopping the carrots and parsnips into long thin pieces maximises the chewy caramelising.

- 4 small-medium parsnips

- 2 bunches of dutch carrots (or 6 large carrots)

- 2 tablespoons salted butter

- 2 tablespoons of honey (I use leatherwood honey, because I love the strong and distinctive flavour it gives the vegetables)

 

Preheat the oven to 250 C.

Chop the parsnips and carrots as desired. Put vegetables, butter and honey in a roasting dish and place in the oven. After 5 minutes stir it all up to make sure the vegetables are coated with the melted butter and honey.

Roast for about 15-20 minutes. The vegetables should be soft (but not mushy), glossy and caramelised on the edges. Serve immediately