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