* 2 medium carrots
* 2 medium potatoes
* 2 ½ tbsp honey
* 1 tsp dried thyme
* sea salt and freshly cracked black pepper (to taste)
1) Pre-heat oven to 350˚F. Peel and roughly chop carrots and potatoes into bite-sized chunks; place on a small baking dish.
2) Drizzle vegetables with honey and dried thyme ; season with salt and freshly cracked black pepper. Toss to coat vegetables evenly. Roast in the oven for 40 to 45 minutes, or until vegetables can be pierced easily with fork.