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Pre heat oven to 200C fan
Peel and chop 500 g large carrots and 500 g large parsnips into batons (see Method section above for photos demonstrating how I cut them)
Add vegetables to greaseproof paper on baking tray (with edges/sides to ensure the glaze stays contained), spray with oil and sprinkle with 1 tbsp sea salt then roast in oven for 30 minutes whilst you make the glaze
Glaze: melt 60 g salted butter in a pot then add 1 tbsp local honey, 5 sprigs fresh thyme (chopped), 75 ml orange juice & zest of ½ orange - heat through until combined
Drizzle glaze over veggies and put back in oven for approx 20-30 minutes then sprinkle with some extra sprigs of thyme to serve