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

Side Dishes
Vegetables
Thanksgiving

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.

SERVES 6

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