Roasted Carrot and Parsnip in Honey and Rosemary.

This is one of my favourite dishes to add to a roast dinner or stew. The carrots and parsnips are cooked in honey and rosemary. It is very simple and takes 5 minutes to prepare and 30 minutes to cook.

Setves 2.

Ingredients:

1 large carrot.
1 large parsnip cored
1/2 teaspoon of rosemary crushed in a mortar and pestle.
50g of honey.

Slide the vegetables and add to an oven proof dish.
Crush the rosemary into a powder and sprinkle over the vegetables.

Cover in honey and roast on 180 degrees Celsius for 30 minutes.