Sparkling wine roasted baby carrots & parsnips

Serves 6

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• 500 g baby white carrots (parsnips)
• 500 g baby carrots
• 4 bay leaves
• zest of 2 oranges
• 4 sprigs thyme
• 30g butter, melted
• 90g brown sugar
• 250 ml (1 c) dry sparkling wine

1 Heat the oven to 220 ° C. Combine the parsnips, carrots, bay leaves, orange peel, thyme, butter and brown sugar in a large roasting pan.

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2 Add the wine and bake for 30-35 minutes or until golden, glossy and cooking.

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