Roasted Root Vegetables

Ingredients

• olive oil
• runny honey
• sea salt and black pepper
• 2 red onions - peeled and quartered
• 1 brown onion - peeled and quartered
• 2 nice fat parsnips - peeled and sliced lengthwise
• 3 cooked beetroots from a pack (be sure they aren't in vinegar)
• a handful of Chantenay carrots - slice lengthwise if you use regular carrots
• 3 tablespoons of redcurrant jelly
• 2 tablespoons of port