Glazed Carrots and Parsnips with Honey

Fresh thyme is the key to this root vegetable side dish. It's a savoury-sweet and simple carrot recipe that's perfect for Easter, Thanksgiving, or any holiday occasion.

1.2 lbs parsnips (500 g)
1.2 lbs carrots (500 g)
2-3 Tbsp. extra-virgin olive oil
sprigs thyme
1 stick cinnamon, broken in two
3 star anise
sea salt
black pepper, freshly ground
1-2 Tbsp. pure honey
splash water
butter

Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.

Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Drizzle over the honey and cook until the vegetables start to caramelise.

Deglaze the pan with the water and increase the heat. Cook for 2-3 minutes, until the liquid has evaporated, and the carrots and parsnips are cooked through.

Stir through a few knobs of butter to glaze. Serve hot.

Makes 8 servings.