Oven Roasted Vegetables with Thyme and Honey

450g (1lb) potatoes
450g (1lb) parsnips
450g (1lb) carrots
1 lemon
225g (1/2 lb) red onions
Olive oil
5 tbsp Honey Bunny honey
Ground black pepper
Firstly, wash all the root vegetables but don’t peel them. Then slice into large chunky slices. Cut the lemon in half and cut the red onions into quarters. Place all the vegetables into an oven tray and drizzle with olive oil and honey. Add some sprigs of fresh thyme and season well. Place in a preheated oven 180°C (350°F) for 30-40 minutes to cook all the vegetables. Remove from the oven from time to time to coat all the vegetables in the glaze and serve.