Roasted Autumn Roots with Malt Vinegar, Lemon Thyme and Sea Salt

  • 1 pound parsnips, peeled, halved lengthwise and sliced
  • crosswise into 1-inch pieces

  • 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

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


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