ingredients
- Heritage Carrots x 6
- Parsnips x 6
- Fresh Thyme
- Fresh Rosemary
- Salt & Pepper
- Olive Oil x 2 tablespoons
- Toasted Almonds x 20g
- Blood Orange & Vanilla Marmalade x 2 tablespoons
STEP ONE:
Preheat oven to 200°C. Chop the carrots and parsnips lengthways. Toss the carrots and parsnips with olive oil and Blood Orange & Vanilla Marmalade. Sprinkle with fresh rosemary, thyme, salt and pepper. Bake for 20–25 minutes or until tender. 
STEP TWO:
Remove from the oven and add more Blood Orange & Vanilla Marmalade and some chopped toasted almonds.
Recipe & Styling: @RobtheSnack
Photography: @ManonHouston