Caraway and honey-roast carrots and parsnips

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Parboil 6-8 large parsnips, quartered, for 2-3 minutes, until beginning to become tender.
2. Drain and transfer to a roasting tin with 15 baby carrots. Drizzle with 2 tbsp olive oil and 1 tsp caraway seeds
3. Roast for 25-30 minutes, until golden and tender. Add 25g butter and 3 tbsp honey to the roasting tin, toss well, and roast for a further 5 minutes, turning occasionally, until sticky.