Name: Roasted Glazed Parsnips and Carrots with Orange and Thyme
Total time: PLACEHOLDER
Ingredients: 1 pound carrots , peeled and cut into 2 by 1/2-inch sticks; 1 pound parsnips , peeled and cut into 2 by 1/2-inch sticks; 2 teaspoons minced fresh thyme leaves; 1 tablespoon cider vinegar; 3 tablespoons orange marmalade; 1 teaspoon grated fresh ginger; Salt and pepper; 3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed); 1/2 cup water

Why This Recipe Works

Root vegetables often get a bad rap. Sure, they can be hard and fibrous and have often been prepared and presented in unappealing ways. But with creative glazes and tempered cooking methods, this Roasted Glazed Parsnips and Carrots with Orange and Thyme recipe breaks out of its place as a humble side dish and gets ready to shine. Cooking root vegetables in liquid transformed their fibrous textures into silky, tender morsels. And since root vegetables do an amazing job of absorbing the flavor of the liquid they are cooked in, we could add flavor that way. We found chicken stock to be too overpowering, but water mixed with ingredients like onions, herbs and vinegar created just the right addition. Sweeteners such as jellies, jams and syrups help bring out the natural sweetness of the vegetables and help tame any bitter flavors.

Before You Begin

This recipe can be made with 2 pounds of carrots and no parsnips.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss carrots, parsnips, 1 teaspoon thyme, vinegar, marmalade, ginger, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch Pyrex baking dish. Pour water over vegetables, cover with foil, and roast until vegetables just begin to soften, about 20 minutes.

Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 20 to 25 minutes. Add remaining teaspoon thyme and cubed butter and toss. Adjust seasonings and serve.