Colourful vegies like zucchini and carrot make for perfectly festive Christmas dinner accompaniments!
¼ cup olive oil
¼ cup brown sugar
2 tblsps honey
2 x 375g packets chantenay carrots, washed, halved lengthways
4 zucchini (600g), halved crossways and then lengthways
Fresh thyme sprigs, to garnish
1 Line a large roasting pan with baking paper.
2 Combine oil, sugar and honey in a large bowl. Add carrots. Toss to coat well.
3 Using tongs, transfer carrots to roasting pan, in a single layer. Reserve honey mixture in bowl.
4 Add zucchini to bowl with reserved honey mixture. Toss until lightly coated.
5 Cook carrots in a moderate oven (180C) for 20 minutes. Turn carrots. Increase oven to hot (200C). Place zucchini in roasting pan on top of carrots.
6 Cook for a further 20 minutes, turning zucchini halfway through, or until vegetables are tender. Transfer to a serving platter.
7 Garnish with thyme.