Even the veggie averse may think again...


  • 4 large carrots, peeled and roughly chopped
  • 4 large parsnips, peeled and roughly chopped
  • 1 tsp ground cardamom
  • 2 tblsp olive oil
  • 2 tblsp butter
  • 2 tblsp honey
  • sea salt and ground black pepper


  • Preheat the oven to 200°C.
  • Place the carrots and parsnips in a roasting tray and drizzle with a little olive oil and sprinkle with sea salt and ground black pepper.
  • Place in the oven to cook for 30 minutes.
  • Remove from the oven, give a little shake and dot with little knobs of butter and drizzle with honey. Sprinkle with the cardamom when the honey is added.
  • Place back in the oven for a further 15 minutes until tender and caramelised.
  • Serve straight away.