Caramelized ginger carrots and parsnips

By Wendy Andresen | Nov 11, 2019
Photo by: Wendy Andresen It is best to use young parsnips for a fresher taste.

Are you looking for a different, new Thanksgiving side dish? Are you as weary as I am of the heavy traditional marshmallow-laden yams and creamed onions and boggy green bean casserole? The flavors in this recipe are fresh and bright, and I think your family will enjoy this upgrade. Try to select small young parsnips, as the large older ones can have a woody core.


1 1/2 pounds carrots and parsnips

2 Tbsp. avocado oil

3 Tbsp. agave nectar

1 1/2 -inch piece fresh ginger, grated

1 1/2 tsp. orange zest

1 tsp. fresh thyme leaves

1/2 tsp. salt

Pinch red pepper flakes (optional)

Thyme sprigs for garnish


1. Trim the carrots and parsnips, then cut them into pieces the size of French fries, and place them in a bowl or plastic bag. (You know by now that I save cereal bags for just this purpose.)

2. Add all the remaining ingredients and toss the vegetables around until they are well coated.

3. Cover a sheet pan with aluminum foil and spray it well with nonstick cooking spray. Spread the vegetables out in a single layer on the pan. You can skip the foil if you prefer, but then you’ll have to clean a very sticky pan.

4. Roast the vegetables at 425 degrees for 25 minutes, turning once after 15 minutes.

5. Turn the vegetables out onto a plate or bowl and garnish with thyme sprigs.

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