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Roasted Carrots And Parsnips With Honey Lemon And Cayenne Recipe

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Photo: Kitchen Daily


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Ingredients for 4 servings

3 1/2 tablespoons honey, divided

3/4 pound parsnips, peeled

3/4 pound carrots, peeled

coarse sea salt

8 leafy sprigs fresh thyme

1/8 teaspoon cayenne pepper

1 1/2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

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