Honey Glazed Parsnips and Carrots

Honey Glazed Parsnips and Carrots1 pound carrots1 pound parsnips2–3 tbsp olive oilFew thyme sprigs1 cinnamon stick, broken in two3 star aniseSea salt and freshly ground black pepper1–2 tbsp  honeySplash of waterFew pats of butterPeel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.Drizzle over the honey and cook until the vegetables start to caramelize. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.Stir through  butter to glaze.