Recipes|Featured Main

Preheat oven to 425°F.
Cut carrots and parsnips diagonally into 1/2-inch thick slices. Toss with oil and season with salt and pepper. Spread in a single layer on a cookie sheet (use 2 sheets if necessary). Roast for 10 minutes, then toss. Roast 5-10 minutes longer, or until browned and just tender.
While vegetables roast, melt butter with thyme in a small saucepan. When butter bubbles, add honey and vinegar. Stir and set aside.
Toss roasted vegetables with glaze and adjust seasoning to taste. Serve hot.
Feel free to use any other strongly flavored melting cheeses for this dish! You can make this gluten free by using gluten free breadcrumbs or ground walnuts in the topping.