Sweet and warm with depth - a fun way to bring parsnips to the table!

Make sure you toast your cumin - it'll change how you think about it in the best, most aromatic way!

Serves 6 as a side

• 10 parsnips
• ¼ cup MyOlive Robust EVOO
• 3 Tbsp MyOlive honey
• 1 tsp sea salt
• 1 tsp cumin seeds
• 3 sprigs fresh thyme

Preheat oven to 425*F and line a baking sheet with parchment paper. In a non-stick pan over medium heat, toast cumin for 2 minutes or until fragrant and golden in color. Pour into a mortar and pestle and grind coarsely. Set aside. Peel and slice parsnips into 1" rounds and boil parsnips for 2-3 minutes, then drain and pour into bowl. In a small bowl, stir together olive oil, honey, salt, reserved cumin, and thyme. Toss parsnips with the mixture then spread the rounds onto the baking sheet. Bake parsnips for 15-18 minutes, turning halfway through, while olive oil/honey reduces and caramelizes the parsnips.

Serve immediately.