{"id":3086,"date":"2024-01-13T09:30:38","date_gmt":"2024-01-13T14:30:38","guid":{"rendered":"https:\/\/crossfieldcollection.com\/recipe\/?p=3086"},"modified":"2024-01-13T09:31:31","modified_gmt":"2024-01-13T14:31:31","slug":"honey-roasted-carrots-and-parsnips","status":"publish","type":"post","link":"https:\/\/crossfieldcollection.com\/recipe\/honey-roasted-carrots-and-parsnips\/","title":{"rendered":"Honey Roasted Carrots and Parsnips"},"content":{"rendered":"

Ingredients<\/strong><\/p>\n

4 medium carrots
\n4 medium parsnips
\n2 tablespoons honey
\n2 tablespoons butter, melted
\n2 tablespoons olive oil
\n1 teaspoon kosher salt
\n1\/2 teaspoon black pepper
\nfresh thyme sprigs or parsley if desired<\/p>\n

Instructions<\/strong><\/p>\n

    \n
  1. preheat oven to 425 degrees. Line a try with parchment or alum foil.<\/li>\n
  2. scrub carrots and parsnips well, and slice off the root and stem ends.<\/li>\n
  3. Cut the vegetables in half, then cut each half lengthwise in half or into thirds for the thicker ends. Optional – cut into round thin slices.<\/li>\n
  4. spread the carrots and parsnips ina single layer of a parchment lined baking sheet and put the honey mixture over them. Toss with hands to coat well. (use a plastic bag and shake to evenly coat and then pour on the baking sheet for less mess)<\/li>\n
  5. Sprinkle with thyme, salt, and pepper<\/li>\n
  6. Roast for 30 minutes, turning halfway through, or until the vegetables are fork tender and beginning to brown.<\/li>\n
  7. Serve hot, garnished with more fresh thyme springs or parsley if desired.<\/li>\n<\/ol>\n

    HELPFUL TIPS<\/h2>\n