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Roasted Carrots and Parsnips with Thyme

Recipe courtesy of Danny Boome

Show: Rescue Chef

Episode: Carrie Harmon Thanksgiving

Roasted Carrots and Parsnips with Thyme

Name: Roasted Carrots and Parsnips with Thyme
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

Deselect All

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

Directions

Watch how to make this recipe.

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.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
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.