Roasted Carrots And Parsnips With Honey, Lemon, And Cayenne

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Ingredients

  • 3/4 pound carrots, peeled
  • 3/4 pound parsnips, peeled
  • 1/4 cup extra-virgin olive oil
  • 3 1/2 tablespoons honey, divided
  • 1 1/2 tablespoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 8 leafy sprigs fresh thyme
  • coarse sea salt

Description

Roasted Carrots And Parsnips With Honey, Lemon, And Cayenne - The Huffington Post

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