Sous Weed’s Monica Lo works magic with cannabis in the kitchen, and we’re not talking about those old-school pot brownies from our high school days. Her elevated approach spotlights cannabis as a superfood ingredient in accessible yet highly impressive preparations.
We’re obsessed with her newest honey-glazed parsnips & carrots recipe. It warms up the entire home and fills the air with a thick, sweet, and herby aroma you’ll want to wrap yourself up in. The addition of Potli’s CBD honey and apple cider vinegar also infuses a gentle dose of non-psychoactive benefits. These are probably the most addictive carrots you’ll ever eat, and might just take center stage at your holiday dinner table. Enjoy!
Honey-Glazed Parsnips & Carrots
Serves 6
Ingredients:
- 6 carrots, halved lengthwise
- 6 parsnips, halved lengthwise
- 1 Tbsp fresh thyme
- 3 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 2 Tbsp butter
- 1 Tbsp Potli Honey
- 1 Tbsp Potli Apple Cider Vinegar
- 1/4 tsp red pepper flakes
- Fresh ground pepper
- 2 Tbsp Greek yogurt
- 1/2 Tbsp thyme, chopped, to garnish
Directions:
- Preheat oven to 425ºF and prepare a baking sheet with parchment paper.
- Toss carrots, parsnips, and thyme in olive oil and salt. Arrange on baking sheet and roast in oven for 35-40 minutes, until tender to the fork.
- In a small saucepan over medium-low heat, whisk butter, Potli Honey, Potli Apple Cider Vinegar, and chili pepper flakes for about 3-4 minutes.
- Remove carrots and parsnips from oven drizzle on the honey glaze, lightly tossing to coat evenly. Serve on a platter with a smear of yogurt and thyme to garnish.
