Carrots for 2 (I use little chanterey carrots – usually about 5 per person)
2 large parsnips for two people
2 tablespoons of runny honey
A generous knob of butter
2 tablespoons of reserved cooking water
Zest of half an orange
Peel the carrots and then top of tail them
Peel the parsnips and then cut them into wedges. (try not to make them too thick.)
Cook the carrots and parsnips in lightly salted boiling water for 4-5 minutes until just starting to get tender.
Drain, reserving a small amount of the cooking water.
Place the carrots and parsnips back in the sauce pan. Add two tablespoons of the reserved cooking water, a knob of butter and two tablespoons of honey.
Over a medium heat stir for two minutes or so, until the carrots and parsnips are well coated with the honey, water and butter mixture.
Sprinkle over the orange zest, stir again and transfer to a roasting dish
Roast in a pre-heated oven (200) for 20 minutes or so.