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)


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


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.