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
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
Preheat the oven to 425 degrees Farenheit and prepare a baking sheet with parchment paper.
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.
In a small saucepan over medium low heat, whisk butter, honey, apple cider vinegar, and chili pepper flakes for about 3-4 minutes.
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.