Carrots & Parsnips with Bacon & Thyme

By [e-mail]

Ingredients

• 1 T orange juice
• 2 t red wine vinegar
• 2 t honey
• 2 T EVO
• 3/4 lb. carrots, halved & cut into 2 1/2-3" pieces
• 3/4 lb. parsnips, halved & cut into 2 1/2-3" pieces
• 2 shallots cut into 3/4" wedges
• 5 sprigs thyme + 1/2 t thyme leaves
• 2 slices bacon, cut into 1" pieces
• Kosher salt

Preparation

Step 1

Combine orange juice, vinegar & honey in small bowl, set aside.
In nonstick skillet, heat oil over med heat. Add carrots, parsnips, shallots, thyme sprigs, bacon & 1 t salt; toss to coat well
Cover pan with lid ajar by @ 1". Cook, stirring occasionally, until shallots are limp & lightly browned & most of carrots & parsnips have a little bit brown. Uncover, turn heat to lo & cook, stirring occasionally, gently pushing vegetables into single layer; cook 12-16 min.
Remove pan from heat & discard thyme sprigs. Stir in orange-honey mixture & thyme leaves. Season with salt to taste. Serve immediately.

Dec-Jan