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Cook's Country Roasted Glazed Parsnips and Carrots with Orange and Thyme

Serves 6

Cook's Country Roasted Glazed Parsnips and Carrots with Orange and Thyme

Ingredients

1 pound carrots, peeled and cut into 2-inch by 1/2-inch sticks
1 pound parsnips, peeled and cut into 2-inch by 1/2-inch sticks
2 teaspoons minced fresh thyme
1 tablespoon cider vinegar
3 tablespoons orange marmalade
1 teaspoon grated fresh ginger
  Salt and pepper
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, cubed
1/2 cup water

Cooking Instructions


Creative glazes and a novel cooking method transform humble root vegetables into exciting side dishes. You can also make this recipe with 2 pounds of carrots and no parsnips. Serves 6.

1. Adjust oven rack to middle position and heat oven to 450 degrees F. Toss carrots, parsnips, 1 teaspoon thyme, vinegar, marmalade, ginger, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13-inch by 9-inch glass or ceramic baking dish. Pour water over vegetables, cover with foil, and roast until vegetables just begin to soften, about 20 minutes.

2. Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid reduces to a thick glaze, 20 to 25 minutes. Add remaining teaspoon thyme and cubed butter and toss. Adjust seasonings and serve.

Equipment List

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