Honey And Five-Spice Sweet Potatoes And Carrots - cooking recipe

Ingredients

3 None sweet potatoes, peeled, halved lengthways, each half cut into 8 wedges
500 g baby carrots, trimmed
120 g honey
2 tbsp peanut oil
1 tsp five-spice powder

Preparation

Preheat oven to 150\u00b0C/130\u00b0C fan/gas 2. Line a baking tray with baking paper. Toss all ingredients together in a large bowl. Arrange on tray and roast for 1 hour, or until tender.
Increase oven temperature to 240\u00b0C/220\u00b0C fan/gas 9. Roast for 15 mins, or until vegetables are browned.