Honey-Glazed Carrots and Parsnips
3 medium sized carrots
3 medium sized parsnips
2 tbsp olive oil
1 tbsp honey
1 tsp dried thyme
2 tbsp water
1. Preheat oven to 400 F.
2. Peel the carrots and parsnips. Cut the parsnips into halves or quarters (so they are about the same size as the carrots.
3. Place all the vegetables in a single layer on a baking tray.
4. Drizzle the veggies with oil and honey; sprinkle over with dried thyme. Shake to tray to more evenly distribute the toppings. Add the water to the tray.
5. Roast for 1 hour until the carrots and parsnips are golden brown.