I think the vegetables make a roast dinner. These sweet tasting carrots and parsnips are so tasty you will want to make them for every roast dinner throughout the year and not just Christmas.
Honey glazed Carrots and Parsnips
4 Large Carrots (Peel and cut lengthways)
4 Large Parsnips (Peel and Cut lengthways)
2 Tbsp Clear Honey
2 Tsp Rosemary (Ground)
2 Tsp Garlic (Ground)
Place the carrots and parsnips into a large pan of boiling water, cook for 5 minutes or until they bend easily. Drain using a colander. Pre-heat the oven to 180⁰c (Gas mark 4). Place parsnips and carrots onto a baking tray. Drizzle over olive oil and honey, then sprinkle on the rosemary and garlic. Cook for 25-30 minutes or until golden.