Honeyed Parsnips and Carrots with Thyme

When I was a child I was quite a fussy eater and only ate vegetables that were presented plainly on the plate. How silly I was! My students absolutely love this recipe — the magic ingredients of honey, thyme and butter are a lovely combination. Goodbye, bland vegetables!
 

• 6 carrots, peeled
• 6 parsnips, peeled
• 50g (1¾ oz) butter, chopped
• 2 tablespoons thyme leaves, finely chopped
• 1 heaped tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds

1. Preheat the oven to 210ºC (415ºF/Gas 6–7). Cut the vegetables in half lengthways, then into quarters so they look like long chips. Put them in a large microwave-oven steamer bag. Add the butter, thyme, honey, a good pinch of salt and some pepper. Seal the bag and shake well to mix all the ingredients together.

2. Cook the vegetables in the microwave on medium–high heat (70-80%) for 2 minutes. Carefully remove the bag and shake again.

3. Tip the vegetables out into a large roasting pan. Drizzle with oil, sprinkle with sesame seeds and bake for 35–40 minutes. They will be caramelised (sweet) and golden, with a nice crunch.