We are now getting into the festive spirit here at Wilson Vale. For the perfect Christmas vegetables why not try these Honey Roasted Carrots and Parsnips. Serves 4 (easily increased to serve as many as you need) Ingredients 4 medium carrots 4 medium parsnips 2 tsp olive oil 2 tsp runny honey A few sprigs of fresh rosemary and thyme A pinch of salt Method 1. Pre-heat the oven to 220ºC/200ºC 2. Peal the carrots and parsnips and chop the larger ones lengthways into halves/quarters so that all pieces are about 1-2cm wide. 3. Put the carrots and parsnips into a baking tray, ensuring that they all have a bit of space. 4. Mix the olive oil (1 tsp) and honey (1 tbsp) in a cup and brush over the carrots and parsnips. Lay over the sprigs of rosemary and thyme and season with salt. 5. Put into the oven and roast for 35-45 minutes (until they’re soft with a little bite). Give the tray a shake every now and again to help them cook evenly. 6. Once they’re cooked, they’re ready to serve.