Ingredients
350g of parsnips
350g of carrots
1 tbsp of honey
2 tbsp of olive oil
1 tbsp of grainy mustard or dijon
salt and pepper
1 clementine juiced
6 thyme leaves
Directions
Preheat the oven to 200C.
Slice up the vegetables into even sticks and place on a roasting tray.
Mix the dressing together and pour over and evenly coat the vegetables.
If you like you can prep this in advance and leave to marinate in the fridge.
Then top with thyme leaves and roast in the oven for 45 minutes to 1 hour until golden.
