1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Cook the parsnips for 5 minutes in boiling water, drain and place in large bowl with carrots, potatoes and garlic, and toss with the olive oil, salt, nutmeg and fennel seeds,if using. Season.
2. Arrange the vegetables close together in a large roasting tin, so the garlic infuses them. Place tin in the oven for 30-40 minutes. Remove tin from oven, sprinkle brown sugar over veg, then toss well. Return to oven for 15-20 minutes, until lightly golden and tender.