15g (½ oz) unsalted butter
100ml (3½ fl oz) dry white wine
1 tbsp honey
4 sprigs fresh thyme
Salt and pepper, to season
1) Preheat the oven to 180°C (350°F, gas mark 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.
2) Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.
3) Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.