Honey-Roasted Carrots and Parsnips

Ingredients

• 3 medium carrots cut into 1/2-inch-thick slices
• 1 tablespoon ginger fresh grated peeled
• 1 teaspoon thyme leaves fresh chopped
• 2 tablespoons honey 
• 1 tablespoon olive oil 
• 3 medium parsnips cut into 1/2-inch-thick slices
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• ziploc bags

Directions

1. Preheat oven to 42
2. Combine first 5 ingredients in a heavy-duty zip-top plastic bag; seal and shake to coat.
3. Arrange vegetable mixture in a single layer in a jelly roll pan coated with cooking spray.
4. Bake at 425 for 5 minutes.
5. Sprinkle with ginger; toss to coat.
6. Bake an additional 16 minutes, stirring occasionally.
7. Drizzle honey over vegetable mixture; toss gently to coat.
8. Bake an additional 5 minutes or until lightly browned.
9. Sprinkle with thyme.