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Boil the carrots and potatoes for 5 mins or until just tender, adding the parsnips for the final 3 mins. Drain well and leave to steam-dry.
Prepare 8 stuffing balls following the pack instructions.
Stretch the streaky bacon strips and wrap around the chipolatas to create pigs in blankets.
Preheat the oven to gas 6, 200°C, fan 180°C.
Tip the blanched carrots, potatoes and parsnips into a roasting tin along with the onions and cranberries. Drizzle with the oil, season and toss everything together. Roast for 20 mins.
In a bowl, whisk together the glaze ingredients.
Add the stuffing balls and pigs in blankets to the roasted veg, drizzle over the glaze and toss to coat.
Return to the oven for a further 35-40 mins or until the pigs in blankets are golden and cooked through, and the vegetables are caramelised.
Heat the gravy in a microwave or saucepan until steaming to serve alongside the traybake.