We had this recently as a side with some grilled lamb tenderloin and roasted rosemary potatoes. Planning for an already honey-laden meal, I was also inspired to make a honey and rosemary creme brulee (recipe coming this week) for dessert. It was a complete honey-based evening as I used my new favorite lamb marinade that has red wine, garlic, oregano and….yep, honey. The lamb was deliciously divine but then I kind of figured it would be…

The vegetables, however, held their own on the plate. The lemon lightens everything up and contrasts with the honey’s sweetness. We both ate all of the carrot/parsnip combo and jwa even wanted more. In addition to regular meal tastiness, this would also make a great Thanksgiving side, as you can boil the carrots and parsnips in the morning and then reheat them with the glaze before eating — at least that is . . . → Read More: Mmmmmm…Side Dish: Carrots & Parsnips with a Honey & Lemon Glaze