Thanksgiving in my kitchen wouldn’t be the same without the comforting aroma of roasted carrots and parsnips with bacon and thyme wafting through the air. This dish brings together the earthy sweetness of root vegetables, the smoky richness of crispy bacon, and the fresh aroma of thyme, creating a warm, savory side that’s as inviting as it is flavorful. It’s a perfect complement to classic holiday favorites, adding both color and a burst of flavor to the table. For me this dish is a must-have—a little bowl of comfort that everyone looks forward to year after year.

Sue’s Roasted Carrots and Parsnips with Bacon and Thyme

1 Tbs fresh orange juice

2 Tsp red. Wine vinegar

2 tsp honey

2 Tbs. extra-virgin olive oil

¾ lb carrots (about 4 medium) peeled and cut into pieces 2 to 2 ½ inches long and ½ inch wide

¾ lb parsnips (about 4 medium), peeled, halved lengthwise, woody cores discarded, and cut into pieces 2 ½ to 3 inches long and ½ inch wide

2 large shallots, root ends trimmed, peeled, and cut into ¾-inch-wide wedges

5 sprigs fresh thyme plus ½ tsp fresh thyme leaves

2 slices bacon, cut crosswise into 1-inch pieces

Kosher salt

Directions:

Combine the orange juice, vinegar, and honey in a small bowl.  Set aside. 

In a 12-inch nonstick skillet, heat the oil over medium heat.  Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp salt, and toss well to coat. 

Cover the pan with the lid ajar by about 1 inch.  Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes.  As the mixture cooks, you should hear a gentle sizzle. 

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan until the vegetables are tender and nicely browned, 12 to 15 minutes. 

Remove the pan from the heat and discard the thyme springs.  Stir in the orange-honey mixture and the thyme leaves and season to taste with salt.  Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.