Roasted Carrots and Parsnips with Bacon and Molasses

Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.

In a medium skillet, cook bacon over medium heat until crispy, about 20 minutes. Using slotted spoon, remove bacon from pan and let drain on paper towels. Reserve 3 tablespoons bacon drippings in small bowl.

In another small bowl, whisk together molasses, lemon juice, and 1 tablespoon reserved bacon drippings.

To prepared pan, add carrot, parsnip, salt, nutmeg, pepper, and remaining 2 tablespoons reserved bacon drippings, tossing to coat well. Arrange in an even layer.

Bake, turning once, until tender, about 20 minutes. Drizzle molasses mixture over vegetables and bake for 5 minutes more. Transfer vegetables and any accumulated juices to serving platter.

In a small bowl, combine bacon and thyme. Sprinkle bacon mixture over vegetables. Serve warm.