Directions

1. Preheat the oven to 180C.

2. Scrub the carrots, cut off the leafy tops (if any) and pat them dry before placing them in an oven-proof dish.

3. Scrub the parsnips, pat dry and quarter them lengthways, then add to the dish along with the carrots.

4. In a small bowl, mix the honey, oil and a good pinch of finely grated nutmeg and pour over the vegetables.

5. Toss well to coat the carrots and parsnips evenly and season with a little salt and pepper.

6. Tuck the rosemary sprigs between the vegetables and roast in the oven for 25 minutes until golden, and a fork can be easily pressed into the thicker pieces.

7. Meanwhile, make the dressing. Peel and crush the garlic cloves and put them in a small bowl.

8. Add the tahini, oil, water, honey and mustard and stir vigorously to combine and make a smooth mixture.

9. Season to taste. Serve the dressing alongside the roasted vegetables as a delicious starter or side.