Roasted Sweet Potatoes and Parsnips with Nutmeg, Garlic and Honey

INGREDIENTS:

• 8-10 baby sweet potatoes, halved length-ways
• 6-8 small parsnips
• 3 cloves garlic, minced
• 3-4 sprigs fresh thyme leaves
• 1 teaspoon ground nutmeg
• 1 tablespoon runny Beechwood (or similar) honey
• Salt and freshly ground black pepper
• Olive oil

METHOD:

1. Preheat oven to 180˚C/350˚F.
2. Half-fill a large pot with salted water and par boil the sweet potatoes, drain and add to a roasting tray.
3. Add minced garlic, 2 tablespoons olive oil and ground nutmeg to a jug and whisk together.
4. Top and tail and peel the parsnips, then cut lengthways into quarters and add to the roasting tray along with the sweet potatoes.
5. Scatter with fresh thyme leaves and season with a little salt, and lots of freshly ground black pepper then drizzle over the garlic/nutmeg oil, toss all together then add a final drizzle of honey. Roast in the oven for 50-60 minutes until golden and caramelized.
6. Serve with a little sea salt and a few extra fresh thyme leaves.