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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

 

  1. Preheat the oven to 400 . Line a sheet pan with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.