Autumn Recipe 2- Roasted Leeks and Carrots

Ingredients

• 6 carrots

• 3 leeks

• 15g (½oz) unsalted butter

• 100ml (3½fl oz) dry white wine

• 1 tbsp honey

• 4 sprigs fresh thyme

Instructions

1. Heat the oven to 180C (160C fan, Gas 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.

2. Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs of fresh thyme. Season with salt and black pepper, then stir well to combine.

3. Roast for 40 mins, stirring occasionally, until the vegetables are tender and lightly charred around the edges.