Parsnips, white root vegetables with a pleasantly sweet flavor, are a good source of vitamin C and fiber. When buying parsnips, look for small to medium-sized, well-shaped roots.
3 medium carrots, diagonally cut into 1/2-inch-thick slices
3 medium parsnips, diagonally cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated peeled fresh ginger
2 tablespoons honey
1 teaspoon chopped fresh thyme
How to Make It
Preheat oven to 425°.
Combine first 5 ingredients in a heavy-duty zip-top plastic bag; seal and shake to coat.
Arrange vegetable mixture in a single layer in a jelly roll pan coated with cooking spray. Bake at 425° for 5 minutes. Sprinkle with ginger; toss to coat. Bake an additional 16 minutes, stirring occasionally. Drizzle honey over vegetable mixture; toss gently to coat. Bake an additional 5 minutes or until lightly browned. Sprinkle with thyme.