Chilli Garlic Roasted Parsnips and Carrots

3 tbsp Roasted Garlic & Chilli Marinade 4 Parsnips (peeled and diced into 2" cubes) 4 Carrots (peeled and diced into 3" cubes) 1 tbsp Honey 2 tbsp Olive Oil Salt (to taste)

Preheat the oven to 200°C (fan). Toss parsnips and carrots with Gymkhana Chilli Garlic Paste, honey, olive oil, and a pinch of salt. Arrange on a baking sheet in a single layer. Roast for 25-30 minutes until caramelised and tender, turning halfway through.