GLAZED ROASTED CARROTS AND PARSNIPS
MAKES 4 TO 6 SERVINGS
(photo on page 51)
These roasted veggies pair perfectly with almost any main dish.
1 pound medium carrots with greens
1 pound parsnips, peeled and quartered lengthwise
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
2 teaspoons Creole seasoning, divided
¼ teaspoon kosher salt
2 tablespoons cane syrup
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon crushed red pepper
3 tablespoons chopped toasted pecans*
Garnish: fresh thyme leaves
1. Preheat oven to 375°. Line a rimmed baking sheet with foil. Lightly spray foil with cooking spray.
Remove greens from carrots, and peel carrots, if desired. Cut carrots in half lengthwise. Reserve 2 tablespoons coarsely
