Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.
Put the carrots, parsnips and potatoes into a roasting pan and add the olive oil, tossing to coat. Transfer to the oven and roast for 20 minutes.
Remove the roasting pan from the oven and add the pepper, courgette and cumin seeds, turning all the vegetables over until coated. Season. Roast for a further 15 minutes.
Spoon the honey into the roasting pan and toss together so that the vegetables are coated. Roast for a further 5-10 minutes until glazed and golden.
Tips: Instead of using cumin seeds, sprinkle the vegetables with chopped fresh rosemary or thyme.