Preheat the oven to 180C.

Put the butter and oil in a large roasting dish and place it in the oven for 5 minutes.

Meanwhile cut the ends off the carrots and parsnips, then cut them into thin batons. I cut them in half, then each half into four lengthways. There is no need to peel them, just wash them if they are dirty.

Add the vegetables and thyme into the dish and coat in the butter/oil.

Roast for 20 minutes. Then take them out and add the honey, salt and pepper.

Stir them to coat then roast for another 20 minutes until crisp and golden.

Transfer them to a serving dish and enjoy.