Serves 6-8


·      500g chantenay carrots kept whole
·      3 parsnips cut into batons
·      2 tbsp Borderfields Rapeseed Oil
·      1 tbsp fresh thyme
·      Grated zest and juice of half an orange
·      3 tbsp honey
·      Salt and pepper to taste


1.     Preheat the oven to 200C /fan 180C
2.     Place the carrots and parsnips on to a large baking tray and drizzle over the oil, orange zest and juice, thyme, salt and pepper. Mix until fully coated.
3.     Roast for 35-40 minutes until tender and sticky