Roasted Glazed Parsnips and Carrots with Orange and Thyme
Appears in Cook's Country October/November 2006
Creative glazes and our oven-glazing technique transform humble root vegetables into exciting side dishes that look good, and taste even better.
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...