The parsnips and carrots in my veg box were gorgeous and giant! I decided to roast a couple in my wee pan with a bit of oil, truffle honey (although regular honey would be just fine). In this photo I quartered one large, fat carrot and one medium, fat parsnip, tossed it with a tablespoon of oil, a teaspoon of honey you like (I used truffle honey), a dash of lemon pepper (but regular pepper would do) and salt. a hot oven (200C/400F) for about 35 mins. I topped it with some fresh lemon thyme (the only herb I don’t manage to kill). Really lovely.