Recipes
Roasted Autumn Roots with Malt Vinegar, Lemon Thyme and Sea Salt
- 1 pound parsnips, peeled, halved lengthwise and sliced
- ½ pound baby carrots, peeled, halved lengthwise
- ½ pound rutabaga, peeled, cut into 1-inch cubes
- ½ pound turnips, peeled, cut into ¾-inch cubes
- ½ pound multicolored fingerling potatoes, unpeeled, cut into 1-inch pieces
- ¼ cup cannabis coconut oil*
- 5 sprigs fresh lemon thyme, divided use
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground, divided use
- 2 tablespoons malt vinegar
- 1 tablespoon CBD honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt flakes
crosswise into 1-inch pieces
Heat oven to 450° F. Combine parsnips, carrots, rutabaga, turnips and potatoes in bowl; toss with cannabis coconut oil, 4 sprigs lemon thyme, kosher salt and ½ teaspoon pepper. Spread evenly onto 1 to 2 sheet pans; do not crowd vegetables. Bake until golden brown and fork tender, 30 to 35 minutes, stirring several times. Transfer to serving dish; sprinkle with vinegar, CBD honey, lemon juice, sea salt and remaining pepper. Strip leaves from remaining sprig thyme and scatter over top. Serve hot or at room temperature. Makes 6 servings, each about 30.4 mg THC based on a 15 percent strain.
*Get the recipe for infused olive oil here.
Recipes courtesy of chef Sebastian Carosi
Photography by Eva Kolenko