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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. 

These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure, or prevent any disease.
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