4 as an accompaniment

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What you'll need

300g baby topped carrots
300g parsnips, halved and cut into wedges
400g baby new potatoes, halved
2 tbsp extra virgin olive oil
1 tbsp clear honey
1 tbsp Tarantella Liquid Thyme
½ tbsp Tarantella Liquid Garlic
2 tsp soy sauce

How to make it

  1. Preheat the oven to 200oC, gas mark 6.
  2. Place all the root vegetables in a large roasting tin.
  3. In a small bowl, mix together the oil, honey, thyme, garlic and soy sauce, toss into the vegetables and roast for 35-40 minutes until tender and golden.


Cooks tip

Swap the baby carrots for standard carrots, thickly sliced and the baby potatoes for diced Maris Piper potatoes.

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