Serves 6 as a side

10 parsnips
¼ cup Robust EVOO
3 Tbsp 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.