Baked and Bundled
Chef: Christine Ha
Serves: 6
Prep Time: 15 min Cook Time: 15 min
Ingredients:
3 medium carrots, peeled
3 medium parsnips, peeled
1/4 cup honey
2 tbsp olive oil
1 tsp chopped thyme
3 strips prosciutto, halved lengthwise
Salt and pepper, to taste
Directions:
1. Cut the carrots and parsnips into batons roughly 7 cm long and 1cm thick.
2. To roast carrots and parsnips: preheat oven to 425°F. Arrange the carrots and parsnips on a baking sheet and drizzle with honey and olive oil, sprinkle with thyme and season with pepper. Roast for 25 minutes. Remove from oven and allow to cool for 10 minutes.
3. Arrange in small bundles and wrap with prosciutto. Roast until prosciutto is crisp, approximately 10 to 12 minutes.