Honey Roasted Root Veg and Walnut Tray Bake

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

c) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

d) Pop the carrots, parsnips and half the tarragon onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. 

e) When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

a) Meanwhile, combine in a large bowl the ranch dressing, remaining tarragon and half the honey with the olive oil (see pantry for amount). Season with salt and pepper, then set aside for now. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) When the veg has 5 mins left, remove the tray from the oven. Drizzle over the remaining honey, then sprinkle over the walnuts. Return to the oven for the remaining 5 mins.

a) When you're ready to serve, add the rocket and the roasted carrots, parsnips and walnuts to the bowl of honey-ranch dressing.

b) Toss to coat everything in the dressing, then transfer to your serving bowl to finish.

Enjoy!