I’ve also had some different varieties of Italian honey I’ve been trying to incorporate into any dish I can (as you can see from my previous post), and this was a fabulous use of my clover honey. These parsnips and carrots are simply quartered and roasted with olive oil, salt, pepper, honey, and thyme.
- For each person, 2 carrots and 2 parsnips, peeled and quartered or halved, so that each is of similar size
- Good quality honey, 1-2 Tbsp
- Fresh thyme, a huge bunch, leaves picked
- olive oil
- sea salt
- freshly ground pepper
Preheat your oven to 400 degrees F.
Toss all of the ingredients together in a large bowl to ensure the carrots and parsnips are well coated.
Roast your root vegetables for 45 minutes until crisp-tender.