Roasted Carrots and Parsnips with a honey butter sauce and a dash of fresh rosemary and thyme make a healthy and flexible side dish for weeknight meals or holiday feasts.
INGREDIENTS
– 1 lb. carrots, peeled and sliced on the diagonal– 1 lb. parsnips, peeled and sliced on the diagonal– 2 Tablespoons extra virgin olive oil– 1 teaspoon chopped rosemary– 1 teaspoon fresh thyme leave– Kosher salt and fresh ground black pepper– 2 Tablespoons butter, melted– 2 Tablespoons honey, plus more for drizzling– 1 teaspoon lemon juice
INSTRUCTIONS
Warm the oven up to 400 degrees. On a half-sheet pan, put the carrots and potatoes. Put some olive oil on top and then add the rosemary, thyme, salt, and pepper.
Step 1
Throw it around a lot so that everything gets covered. Try a carrot and add more salt or pepper if you think it needs it. Place the vegetables on the baking sheet in a single layer.
Step 2
Put the parsnips and carrots in the oven and roast them for 20 minutes. After 15 minutes, stir them around.
Step 3
While that is going on, mix the butter, honey, and lemon juice together in a measuring cup. Take the vegetables out of the oven and cover them with the butter mix.
Step 4
Add more oil and stir it around. Put the pan back in the oven and roast for another 10 to 15 minutes, until the vegetables are soft.
Step 5
Mix the vegetables well, and if you want, add a little more honey on top. Do it.