Prep
10 m
Cook
40m
Serves
6-8
Ingredients
1 kg carrots
1 kg parsnips
50 gms garlic, peeled
5 gms rosemary
5 gms thyme
20 gms parsley
100 ml olive oil
100 ml honey
5 gms salt
5 gms white pepper powder
200 gms butter
Method
1. Peal carrots and parsnips. Cut into four, length way and remove the inner centre.
2. Toss with salt and pepper and soften butter.
3. Roast in preheated oven at 195C for 20 to 25 minutes and toss it around the pan a couple of times.
4. After 10 minutes of cooking, add herbs and honey.
5. Serve immediately once cooked.
