Rosemary and honey roasted vegetables with chestnuts

Preheat the oven to 180°C/gas mark 4

To prepare the vegetables, peel the carrots and parsnips and remove the outer leaves from the sprouts. Place a baking tray over the hob on a medium heat, pour in the oil and add the vegetables, moving them around every so often to ensure they colour evenly

Add the butter, honey, rosemary and chestnuts to the tray and transfer to the oven to roast for approximately 30 minutes, or until golden

To serve, season to taste and arrange on a plate or serving dish