Roasted Carrots and Parsnips with Bacon and Molasses

Roasted Carrots and Parsnips with Bacon and Molasses

Molasses, bacon, and thyme lend tasty flair to roasted carrots and parsnips.

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
  1. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
  2. 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.
  3. In another small bowl, whisk together molasses, lemon juice, and 1 tablespoon reserved bacon drippings.
  4. 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.
  5. 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.
  6. In a small bowl, combine bacon and thyme. Sprinkle bacon mixture over vegetables. Serve warm.

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