The baby carrots need no prep - place these straight onto a large baking tray. If you are using standard carrots then peel, remove the ends and chop into skinny batons. Place onto the tray.
To prepare the parsnips wash them thoroughly then remove the ends and chop into a similar size and shape as the carrots. Spread the parsnips evenly amongst the carrots.
Next peel 3 garlic cloves and gently crush each one by placing the flat side off the knife over the top of the clove and gently pushing on top with the palm of your hand. Add the cloves to the tray along with the sprigs of fresh thyme.
Drizzle the whole lot with olive oil and honey then roughly chop the butter into small cubes and dot around the tray. Finish with a pinch of salt and pepper.
Place the tray in the centre of the oven and roast for 20 minutes.
Once cooked remove from the oven and serve. If you are preparing in advance then allow the veggies to cool before transferring to a sealable container, then refrigerate for up to 2 days.
To reheat place the vegetables back onto a tray and bake in a 180 degree oven for 5 minutes.
Christmas honey roast root vegetables with Garlic and Thyme https://properfoodie.com/honey-glazed-carrots-parsnips/