Roasted Carrots and Parsnips with Bacon and Molasses
Makes 4 to 6 servings
Ingredients
5 slices thick-cut bacon, chopped
2 tablespoons light molasses
1 tablespoon fresh lemon juice
1 pound carrots, peeled and halved lengthwise
1 pound parsnips, peeled and halved lengthwise
1½ teaspoons kosher salt
¾ teaspoon ground nutmeg
¼ teaspoon ground black pepper
2 teaspoons chopped fresh thyme
Instructions
Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
In a medium skillet, cook bacon over medium heat until crispy, about 20 minutes. Using slotted spoon, remove bacon from pan and let drain on paper towels. Reserve 3 tablespoons bacon drippings in small bowl.
In another small bowl, whisk together molasses, lemon juice, and 1 tablespoon reserved bacon drippings.
To prepared pan, add carrot, parsnip, salt, nutmeg, pepper, and remaining 2 tablespoons reserved bacon drippings, tossing to coat well. Arrange in an even layer.
Bake, turning once, until tender, about 20 minutes. Drizzle molasses mixture over vegetables and bake for 5 minutes more. Transfer vegetables and any accumulated juices to serving platter.
In a small bowl, combine bacon and thyme. Sprinkle bacon mixture over vegetables. Serve warm.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/roasted-carrots-and-parsnips-recipe/