HOW TO MAKE IN REAL TIME:

• Preheat the oven to 180℃ fan/200℃/Gas Mark 6 and line a baking tray with baking paper (or use a disposable tray).
• Put the vegetables in a large bowl with the oil, half of the honey or maple syrup, all the thyme and plenty of salt and pepper. Toss until everything is coated, then place in a single layer on the lined tray and roast in the oven for 20 minutes.
• Turn the vegetables over and roast for a further 20 minutes until sticky and tender.
• Remove from the oven and drizzle with the remaining honey before serving .

OPTIONS IF YOU'RE MAKING AHEAD...

The day before (WITH part-roasting):

• Follow the same preparation as above, and roast for about 30 minutes, or until just colouring at the edges. Remove from the oven, leave to cool, then cover and store in the fridge.
• When you're ready to serve, roast for about 15 minutes to heat through and finish cooking. Drizzle with the remaining honey as above.

The day before (WITHOUT part-roasting):

• Follow the recipe to the point where you toss the veg in honey, thyme and oil, and spread out on a lined baking tray. Cover and place in the fridge until you're ready to cook.
• When you're ready to serve, roast for about 40 minutes (turning halfway). Drizzle with the remaining honey as above.

Making ahead to freeze (NO part-roasting):

• Follow the recipe to the point where you toss the veg in the honey, thyme and oil, and spread out on a lined baking tray. 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-safe container and freeze for up to 1 month. When you're ready to serve, defrost and roast for about 40 minutes (turning halfway). Drizzle with the remaining honey as above.