Roasted Carrots & Parsnips

Name: Roasted Carrots & Parsnips
Yield: 4 servings
Ingredients: 3/4 lb carrots, peeled; 3/4 lb parsnips, peeled; 1/4 cup extra-virgin olive oil; 3 1/2 Tbsp honey, divided; 1 1/2 Tbsp fresh lemon juice; 1/8 tsp cayenne pepper; 8 leafy sprigs fresh thyme; Coarse sea salt

8 ingredients•10 steps•4 servings

1
Preheat oven to 400°F with rack in middle. Line a baking sheet with parchment paper.
2
Cut carrots and parsnips in half widthwise, then cut pieces lengthwise into slim sticks (quarters or sixths, depending on size).
3
In a large bowl, whisk together oil, 2 Tbsp of honey, lemon juice, cayenne pepper, and the leaves of 8 thyme sprigs.
4
Add vegetables and toss to coat them thoroughly in the honey glaze.
5
Transfer vegetable mixture to prepared baking sheet. Sprinkle the vegetables generously with salt.
6
Using a rubber spatula, scrape juices from bowl and drizzle over vegetable mixture.
7
Roast vegetables for 20 minutes, then stir, pulling vegetables from edges into the center of the pan and re-spreading in a single layer.
8
Roast for 20 minutes more.
9
Drizzle remaining 1 1/2 Tbsp honey over vegetables.
10
If needed, continue roasting until vegetables are deep golden and tender, for 5 to 10 minutes more.