Garlic & Rosemary Butter Roast Potatoes

• Using the flat side of a knife, gently crush garlic cloves leaving them in their skin. • Pick rosemary and parsley leaves. Finely chop parsley. • Place the butter in a small heatproof bowl, then microwave in 10 second bursts until melted. Add rosemary and stir to combine.

• Place carrots and thyme leaves on a lined oven tray. Drizzle with olive oil and season with a generous pinch of salt and pepper. • Toss to coat, then spread out evenly over tray.

• Place potatoes and garlic cloves on a second lined oven tray. • Drizzle over rosemary butter, season with salt and pepper and toss to coat. Spread out evenly over tray.

• Place both trays in oven, with carrots on the bottom rack, and roast veggies until golden and tender, 25-30 minutes. • When the carrots are done, add the honey and parsley and toss to coat.

TIP: The carrots may be done earlier than the potatoes so keep an eye on them.