Roasted Carrots and Parsnips with Honey, Lemon, and Cayenne
Preheat oven to 400°F with rack in middle. Line a baking sheet with parchment paper.
Cut carrots and parsnips in half widthwise, then cut pieces, lengthwise, into slim sticks (quarters or sixths, depending on size).
In a large bowl, whisk together oil, 2 tablespoons of honey, lemon juice, cayenne pepper and the leaves of 8 thyme sprigs. Add vegetables and toss to coat them thoroughly in the honey glaze. Transfer vegetable mixture to prepared baking sheet. Sprinkle the vegetables generously with salt. Using a rubber spatula, scrape juices from bowl and drizzle over vegetable mixture.
Roast vegetables for 20 minutes, then stir, pulling vegetables from edges into the center of the pan and re-spreading in a single layer, and roast for 20 minutes more.
Drizzle remaining 1 1/2 tablespoons honey over vegetables. If needed, continue roasting until vegetables are deep golden and tender, for 5 to 10 minutes more.
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