Roasted parsnip & carrot bundles
- 3 medium carrots, peeled
- 3 medium parsnips, peeled
- 2 baby leeks, trimmed and halved lengthways
- 6 tsp honey, warmed
- 1 tsp dried thyme
- 2 tbsp olive oil
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Cut the carrots and parsnips into batons roughly 7cm long and 1cm thick. Mix together, then gather into small bundles. Wrap a strand of the baby leek around the middle of each and tie to fasten.
Lay the bundles on the baking tray. Brush with the honey, sprinkle over the thyme and drizzle with olive oil, then bake for 25 minutes until crisp.