Roasted Glazed Parsnips and Carrots with Orange and Thyme

Name: Roasted Glazed Parsnips and Carrots with Orange and Thyme
Yield: Serves 6
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

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Appears in Cook's Country October/November 2006

Side Dishes

Vegetables

Creative glazes and our oven-glazing technique transform humble root vegetables into exciting side dishes that look good, and taste even better.

SERVES6

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 Ora...

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