Roasted Carrots and Parsnips with Thyme
- 1 pound carrots
- 1 pound parsnips
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- Coarse salt and freshly ground black pepper
- 6 sprigs fresh thyme
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
Recipe courtesy Danny Boome - All Rights Reserved by Crash Bang Boome Production LLC
Recipe courtesy of Rachael Ray
Recipe courtesy of Food Network Kitchen