Roasted Carrots and Parsnips with Honey & Rosemary - Tom Aikens

Ingredients

• 6 peeled carrots, cut into large batons
• 30g butter
• 40ml veg oil
• 2 small sprigs of thyme
• 15g tarragon
• 1 tbsp of brown sugar or honey
• 2g Maldon salt
• 6 parsnips, peeled, trimmed and cut into batons
• 80ml vegetable oil
• 2 large tbsp honey
• 2 sprigs of rosemary
• 6g Maldon salt
• 2g crushed pepper