Glazed and Infused Honey Parsnips and Carrots

Honey Glazed Parsnips and Carrots, photography by Monica Lo for Potli

Hope you had a lovely Thanksgiving break! This year we stayed local and spent some time working on home improvements and enjoying home cooked meals. The oven and grill got a lot of love this weekend as we gorged on picanha and root veggies. If you love root veggies, like carrots, a good honey-glaze is really all you need to pull a quick side dish together. Honey helps to highlight the sweetness of roasted carrots and parsnips. I especially enjoy the robust nuttiness of parsnips as they caramelize in the oven. The flavors intensify as they roast and it’s just divine. This dish is an easy side to bring to any holiday potluck and it looks beautifully rustic no matter how you plate it.

Infused Honey-Glazed Parsnips & Carrots
Serves 6

Ingredients:
• 6 carrots, halved lengthwise 
• 6 parsnips, halved lengthwise
• 1 Tbsp fresh thyme
• 3 Tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 2 Tbsp butter
• 1 Tbsp Potli Honey*
• 1 Tbsp Potli Apple Cider Vinegar
• 1/4 tsp red pepper flakes
• Fresh ground pepper
• 2 Tbsp Greek yogurt
• 1/2 Tbsp thyme, chopped, to garnish

Directions: 
1. Preheat oven to 425ºF and prepare a baking sheet with parchment paper.
2. Toss carrots, parsnips, and thyme in olive oil and salt. Arrange on baking sheet and roast in oven for 35-40 minutes, until tender to the fork.
3. In a small saucepan over medium low heat, whisk butter, Potli Honey, Potli Apple Cider Vinegar, and chili pepper flakes for about 3-4 minutes.
4. Remove carrots and parsnips from oven drizzle on the honey glaze, lightly tossing to coat evenly. Salt and pepper to taste. Serve on platter with a smear of yogurt and thyme to garnish.

*If you don’t have access to Potli Cannabis-Infused honey, feel free to substitute with your preferred dose of Sous Weed honey.