Carrots and parsnips roasted in sweet honey-cumin sauce and topped with fresh herbs and crunchy walnuts.
Whisk oil, honey, apple cider vinegar, cumin, coriander, garlic powder, salt, and pepper. Pour half of the sauce over the carrots and parsnips and mix with your hands until the vegetables are evenly coated. Set the remaining sauce aside and transfer the baking sheet to the oven. Cook 24 minutes, stirring halfway through, or until the parsnips and carrots are tender and browned on the edges.
Store Honey Roasted Carrots and Parsnips (without garnish) in an airtight container and refrigerate for up to five days. To reheat, spread the vegetables on a baking sheet, drizzle with additional oil or sauce if desired, and roast in a 450º F oven for 5 minutes, or until hot. Garnish with walnuts, thyme leaves, parsley, and additional honey before serving if desired.
Vegan variation: Substitute maple syrup for honey.
Nut-free variation: Substitute pumpkin seeds or roasted chickpeas for walnuts.
This recipe originally appeared on GratefulGrazer.com.