Daily Recipe using seasonal fruit and vegetables

Today’s seasonal pick features Honey-Roasted Carrots and Parsnips. In late February, American root vegetables are at their peak sweetness. Toss sliced carrots and parsnips with olive oil, sea salt, and fresh thyme. Roast at 400°F until tender and caramelized. Finish with a drizzle of honey and a splash of fresh clementine juice for a vibrant, seasonal side dish that highlights the best of the winter harvest.