Honey Roasted Parsnips and Carrots
Honey Roasted Parsnips and Carrots
(Week 1, 2021 Fall FoodBox)
- 1 lb carrots
- 1 lb parsnips
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
- Preheat the oven to 400 . Line a sheet pan with parchment paper and set aside.
- Clean and peel parsnips and carrots. Cut on the bias (at an angle) into ½ inch pieces. Or, slice into ½ inch coins. Place into a large bowl and set aside.
- Warm honey in a microwave safe bowl for 10 seconds, or until thinned slightly. Add olive oil, salt, pepper, and thyme, stirring until combined. Drizzle over vegetables and toss until evenly coated.
- Pour onto the prepared sheet pan and spread into a single layer. Bake for 20 minutes or until vegetables can easily be pierced through with a fork. Remove from the oven and serve immediately.
