One of our favorite simple sides, excerpted from Cara Mangini’s The Vegetable Butcher.
Honey Buttered Parsnips and Carrots with Rosemary and Thyme
Toss 1 pound parsnips, trimmed, peeled if dry, and cut on a diagonal into 2-inch lengths; 1 pound carrots, cut on the diagonal into 2-inch lengths; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon chopped fresh thyme leaves; and 2 tablespoons extra-virgin olive oil in a large bowl. Generously sprinkle with fine sea salt and freshly ground black pepper, and toss again. Spread out the vegetables on a rimmed baking sheet and roast at 400°F, shaking the pan or stirring every 8 minutes or so, until tender and evenly caramelized, 20 minutes. Meanwhile, whisk together 2 tablespoons unsalted butter, melted, 1 tablespoon honey, and 1 teaspoon freshly squeezed lemon juice in a small bowl. After 20 minutes of roasting, carefully pull the pan of vegetables from the oven and drizzle the honey mixture over them. Stir and return the pan to the oven. Continue to roast until the parsnips and carrots are tender and golden on the edges, another 10 minutes. Transfer the vegetables to a serving dish. Adjust salt and pepper to taste and serve.