Sous Weed’s cozy recipe for CBD honey-glazed parsnips & carrots

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:

1. Preheat oven to 425ºF and prepare a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.