Recipes|Featured Main
Roasted Carrots and Parsnips with Honey Thyme Glaze
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT30M20 Minutes
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Yield:8-10 servings
Ingredients
- 2 pounds carrots, peeled
- 2 pounds parsnips, peeled
- olive oil
- salt and pepper
- 1 ½ tablespoons butter
- 2 teaspoons chopped fresh thyme
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 907.18g carrots, peeled
- 907.18g parsnips, peeled
- olive oil
- salt and pepper
- 19.17g butter
- 8.52g chopped fresh thyme
- 25.56g honey
- 8.52g apple cider vinegar
Whip up some sweet & savory veggies with this flexible side that mingles with any holiday menu.
Preparation
STEP 1
Preheat oven to 425°F.
STEP 2
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.
STEP 3
While vegetables roast, melt butter with thyme in a small saucepan. When butter bubbles, add honey and vinegar. Stir and set aside.
STEP 4
Toss roasted vegetables with glaze and adjust seasoning to taste. Serve hot.
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