I love parsnips more than most of the other root vegetables. They are also the perfect plate date for carrots as they compliment each other so well. I served these with my French Chicken in a Pot and it was the perfect compliment to a french dinner.
1lb carrots, cleaned and sliced on the diagonal
1lb parsnips, cleaned and sliced on the diagonal
2 tbsp honey
1 sprig of thyme, leaves only
coarse sea salt
freshly ground pepper
olive oil to coat the vegetables
Heat oven to 400* F. Line a baking sheet with aluminum foil. Add the vegetables and the oil together in a bowl and mix thoroughly making sure all the vegetables are coated in oil. Lay the carrots and parsnips out on the baking sheet and sprinkle generously with salt and pepper. Roast in the oven for about 20 minutes, giving them a shake and shimmy, half way through.
Meanwhile, heat over low heat, the honey and thyme leaves, just to allow the honey to melt and the flavors to come together.
Remove baking sheet from oven and drizzle the honey and thyme mixture over the veggies. Serve immediately.