Roasted Carrots and Parsnips with Honey, Lemon,

By ginasheppard

Ingredients

• 3/4 pound carrots, peeled
• 3/4 pound parsnips, peeled
• 1/4 cup extra-virgin olive oil
• 3 1/2 tablespoons honey, divided
• 1 1/2 tablespoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 8 leafy sprigs fresh thyme
• coarse sea salt

Preparation

Step 1

Preheat oven to 400 F with rack in middle. Line a baking sheet with parchment paper.
Cut carrots and parsnips in half widthwise, then cut pieces, lengthwise, into slim sticks (quarters or sixths, depending
on size).
In a large bowl, whisk together oil, 2 tablespoons of honey, lemon juice, cayenne pepper and the leaves of 8 thyme
sprigs. Add vegetables and toss to coat them thoroughly in the honey glaze. Transfer vegetable mixture to prepared
baking sheet. Sprinkle the vegetables generously with salt. Using a rubber spatula, scrape juices from bowl and
drizzle over vegetable mixture.
Roast vegetables for 20 minutes, then stir, pulling vegetables from edges into the center of the pan and re-spreading
in a single layer, and roast for 20 minutes more.
Drizzle remaining 1 1/2 tablespoons honey over vegetables. If needed, continue roasting until vegetables are deep
golden and tender, for 5 to 10 minutes more.