Ingredients:

  • 700 g (1.5 lb) Carrots, peeled and cut into thick batons
  • 700 g (1.5 lb) Parsnips, peeled, cored, and cut to match the size of the carrots
  • 60 ml (4 tbsp) Olive oil
  • 1 tsp Coarse sea salt
  • ½ tsp Freshly ground black pepper
  • 80 ml (⅓ cup) Liquid Honey
  • 30 ml (2 tbsp) Balsamic Vinegar
  • Zest of 1 medium Orange (about 1 tsp)
  • 4 sprigs Fresh Thyme, leaves picked (about 1 tbsp)
  • 40 g (⅓ cup) Pecan halves, roughly chopped
  • 30 g (¼ cup) Dried Cranberries

Instructions:

  1. Preheat your oven to 200°C / 400°F (180°C Fan). Line a large roasting tray with parchment paper. Ensure carrots and parsnips are uniform in size. Toss the prepared root vegetables with the olive oil, salt, and pepper until evenly coated. Transfer the vegetables to the prepared tray, spreading them into a single layer.
  2. Place the tray in the preheated oven and roast for 25 minutes. The vegetables should begin to soften and take on color.
  3. While the vegetables are roasting, prepare the glaze. Combine the honey, balsamic vinegar, orange zest, and picked thyme leaves in a small saucepan. Heat gently until just warmed through and easily combined (about 1 minute). Remove from heat. Toast the chopped pecans in a dry frying pan for 3-4 minutes until fragrant, then set aside.
  4. After the initial 25 minutes, remove the tray from the oven. Drizzle half of the prepared glaze evenly over the vegetables and toss well to coat.
  5. Return the tray to the oven and continue roasting for another 15 minutes. The glaze should bubble, thicken, and become deeply caramelised and sticky. The vegetables should be tender when pierced with a fork.
  6. Remove the vegetables from the oven and tip them immediately into a warm serving dish. Drizzle the remaining glaze over the roots. Sprinkle evenly with the toasted pecans and dried cranberries. Serve hot.