Honey butter carrots and parsnips

Method

1. Peel the carrots and parsnips and cut each in half lengthways, then half again widthways, if large. Drop into a large pan of boiling salted water and cook for about 3-4 minutes. Drain well and lay out in a single layer on a baking tray to dry out and cool completely. Place in the freezer for a couple of hours, then put in freezer bags and freeze for up to 1 month.
2. To cook, preheat the oven to 190°C/fan170°C/ gas 5. Place the butter and honey on a large baking tray or in a roasting tin and heat in the oven for 5 minutes. Tip the frozen veg into the tray and turn in the honey and butter and add a good pinch of salt and lots of black pepper. Roast for 30 minutes until golden and tender.