This is one of those incredibly versatile recipes that works with lots of root veg. Use whatever you have to hand - either singly or a mixture.
Heat oven to 220C. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for about 40 mins, shaking pan occasionally until golden brown and soft.
Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.
3 tbsp olive oil
5 parsnips, peeled and cut into long sticks
5 medium carrots, peeled and cut into long slices
1 large celeriac, peeled and cut into chunks
2 tbsp clear honey
2 tsp black peppercorns, roughly cracked