HOW TO MAKE IN REAL TIME:

• Peel and cut the vegetables into even-sized chunks.
• Mix the oil, thyme, salt, pepper AND HALF of the honey in a bowl.
• In a large bowl, toss the veggies with the liquid mixture until everything is coated.
• Place in a single layer on a lined baking sheet (preferably with reusable baking paper if you have it!)
• Bake in an oven preheated to 180C for about 40 minutes (turning half way).
• Drizzle with the remaining honey.

OPTIONS IF YOU'RE MAKING AHEAD...

The day before (WITH part-roasting):

• At step 5, cook until just turned brown at the edges. Probably about 30 minutes.
• Remove from the oven, cover and store in the fridge or somewhere cold.
• On Christmas Day, add the rest of the honey in a drizzle and bake for about 15 minutes to heat through and finish cooking.

The day before (WITHOUT part-roasting):

• Follow the recipe to step 3 or 4.
• Cover and place in the fridge until you’re ready to cook.
• Bake in an oven preheated to 180C for about 40 minutes (turning half way).
• Drizzle with the remaining honey.

Making ahead to freeze (NO part-roasting):

• Follow the recipe to part 3.
• Put your vegetables on a tray lined with baking paper and freeze uncovered, making sure they’re not touching for at least 1 hour (this stops them from sticking together).
• Once they’re hard, transfer into a freezer container and freeze for up to 3 months.
• When you’re ready, defrost them overnight in the bag and follow on from the original recipe at step 4.