Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  30 minutes

British | Side Dish

Ingredients

• 400g large Carrots
• 400g Parsnips
• 3 tbsp Rapeseed Oil
• 3  tbsp Squeezy Honey
• 80g Pomegranate Seeds
• Salt and Pepper

Method

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Peel the carrots and parsnips and cut into batons.
3. Boil in salted water for 2 minutes, then drain well.
4. Scatter into a large roasting tray.
5. Mix the oil and honey together.
6. Pour over the vegetables in the tray.
7. Finally, roast for 25/30 minutes – turning once during the cooking.
8. Season and serve sprinkled with the pomegranate seeds.