Honeyed Parsnips and Carrots with Thyme

Serves 6

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.

Honeyed Parsnips and Carrots with Thyme

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!