Roasted Parsnip & Baby Rainbow Carrots

While the veggies are roasting, finely chop garlic. Pick thyme leaves. Roughly chop parsley leaves. Heat a medium frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.

When the veggies have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil and the butter. Cook garlic and thyme until fragrant, 1-2 minutes. Remove from heat, then stir through the honey and balsamic vinegar. Season to taste.