This autumnal recipe is inspired by the talented Gill Meller. His book, Gather, is a stunning collection of recipes, and I find myself getting caught up in its pages again and again. I love the addition of blackberries, not only do they look beautiful, but they add wonderful flavour too.
Ingredients (serves 4):
4 parsnips, quartered lengthways and cored
10 baby carrots,
1 tbsp runny honey
1 tbsp apple cider vinegar
3 tbsp olive oil
2 or 3 sprigs of thyme
freshly ground salt and black pepper
blackberries and a few sprigs of thyme to serve.
Preheat the oven to 190°C. Place the parsnips and carrots on a roasting tray. Drizzle over the olive oil, honey and cider vinegar, and toss to coat. Season with freshly ground salt and black pepper and roast for 40 minutes, tossing again halfway through cooking.
Remove from the oven, scatter over the blackberries and fresh thyme sprigs.