Roasted Parsnips, Carrots and Red Onion
Ingredients
- 2 lbs carrots
- 1 lb parsnips
- 4 naval oranges
- 1 red onion
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp sea salt
- ¼ tsp Freshly ground black pepper
- 6 sprigs fresh thyme
Instructions
- Preheat oven to 425℉/220℃. Line a heavy baking tray with unbleached parchment paper.
- Prep veggies: peel parsnips and carrots and cut lengthwise into ¼" strips. Thinly slice onion. Cut oranges in half through the stem and then cut into ¼" thick half moons.
- In a medium sized bowl, toss cut veggies in olive oil, honey, salt and pepper. Mix until evenly coated.
- Turn veggies onto prepared baking pan. Spread evenly and then add the sprigs of fresh thyme on top.
- Roast in preheated oven for 35 minutes, mixing once half way through.
- Remove thyme stems and transfer to serving platter or bowl. Sprinkle on some chopped fresh parsley or fresh thyme leaves if desired.
- Serve warm or at room temperature.