Roasted Parsnips and Carrots  

Ingredients:

• 1 lb parsnips
• 1 lb carrots
• 3 Tablespoon ghee or oil
• Sea salt
• 1 Tablespoon runny honey
• 2 Tablespoons chopped parsley

Directions:

• Pre heat the oven to 425 F. Put a large roasting tin into the oven to get hot.
• Cut the parsnips in half lengthwise and half again width-wise. Add to boiling salted water and cook for about 5 minutes. Drain.
• Add the oil or ghee to the large tin. Add the vegetables, turn once to coat in the oil and season.
• Roast for about 25-35 minutes, turning once until cooked through. 5 minutes before the end of cooking, drizzle the honey over the vegetables and cook until golden brown.
• Sprinkle with parsley and sea salt before serving.

Servings: 6