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March 12, 2020
An Easy Veggie Recipe With a Kick

Photo courtesy of Potli

Figuring out what to make for dinner is a daily chore. But you need to eat and preferably have it be healthy and delicious. That’s where this roasted root vegetable recipe comes in: It takes less than 10 minutes to prep and you don’t need any fancy kitchen gadgets besides a functioning oven and a saucepan. 

The twist comes in a finishing glaze that features a cannabis-infused honey. Mixed with a splash of vinegar for tartness and some red pepper flakes for heat, it’ll leave you feeling warm and cozy. It’s the perfect sidekick to a roast chicken or make it a vegetarian-friendly meal by adding it to your favorite grain bowl.

Honey-Glazed Parsnips & Carrots

Serves 6


6 carrots, halved lengthwise 

6 parsnips, halved lengthwise

1 tablespoon of fresh thyme

3 tablespoons of extra virgin olive oil

1/2 teaspoon of sea salt

2 tablespoons of butter

1 tablespoon of infused honey, like Potli

1 tablespoon of apple cider vinegar

1/4 teaspoon of red pepper flakes

Fresh ground pepper to taste

2 tablespoons of Greek yogurt

1/2 tablespoon of thyme, chopped, to garnish


  1. Preheat the oven to 425 degrees Farenheit and prepare a baking sheet with parchment paper.

  2. Toss carrots, parsnips, and thyme in olive oil and salt. Arrange on a baking sheet and roast in the oven for 35-40 minutes. Use a fork to check if they’re tender, it should go through easily.

  3. In a small saucepan over medium low heat, whisk butter, honey, 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. Serve on a platter with a smear of yogurt and thyme to garnish. 

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