The best honey roasted carrots and parsnips

Do the prep

1. Preheat the oven to 190C/374F/gas mark 5 and lightly oil a large baking tray.
2. Wash the carrots and parsnips. If you are not peeling the veg, make sure to give them a good scrub.
3. Slice the carrots and parsnips into thick batons of roughly equal sizes so they cook evenly. Place them in a large bowl.
4. In a jug, whisk together the olive oil, honey, Dijon mustard, salt, pepper, melted butter and plain flour.

Construct the dish

1. Pour the sauce over the vegetables in the bowl. Using your hands, toss the veg in the sauce ensuring every baton is coated.
2. Tip the vegetables onto the baking tray. Spread them out evenly in a single layer. This helps the vegetables cook evenly and ensures they become nicely browned and crispy.
3. Distribute the sprigs of thyme or rosemary across the veg.
4. Bake for 40-45 minutes until the vegetables are cooked through and have some spots of caramelisation.Turn the batons over halfway through.
5. Transfer to a bowl and serve piping hot.
6. For the extra glossy look, use a pastry brush and stipple some honey onto the veg just before serving. Be sparing as you don't want the veg to become too sweet.