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Cinnamon Roasted Butternut Squash

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Easy Fall Ratatouille

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The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

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Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

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PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

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These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

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.