Roasted Parsnips and Radishes | Williams Sonoma
Roasted Parsnips and Radishes Roasting brings out the natural sweetness of root vegetables, as you’ll discover with this easy side dish that pairs parsnips and
Ingredients
- 1 lb. (500 g) parsnips, halved lengthwise
- 1 lb. (500 g) radishes, with tops left intact
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. honey, plus more to taste (optional)
- 6 fresh thyme sprigs
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