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Roasted Carrots and Parsnips with Thyme

Danny Boome
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Carrots

1 lb

Parsnips

6

sprigs Thyme, fresh

2 tbsp

Honey

1

Salt and freshly ground black pepper, Coarse

3 tbsp

Olive oil, extra-virgin