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

1 poundcarrots, peeled and cut into 2-inch by 1/2-inch sticks
1 poundparsnips, peeled and cut into 2-inch by 1/2-inch sticks
2 teaspoonsminced fresh thyme
1 tablespooncider vinegar
3 tablespoonsorange marmalade
1 teaspoongrated fresh ginger
Salt and pepper
1 tablespoonunsalted butter, melted
2 tablespoonsunsalted butter, cubed
1/2 cupwater
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Cook's Country Roasted Glazed Parsnips and Carrots with Orange and Thyme - 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

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

remaining teaspoon thyme and cubed butter and toss. Adjust seasonings and serve.

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