I made a honey glazed pork tenderloin, the recipe is posted here
I also made some herb and garlic mashed potatoes and these delicious roasted carrots and parsnips.
I love roasted vegetables, I find it's a very fall and winter thing to do with your veggies! I love parsnips and carrots together, I tossed them in a bit of olive oil, sprinkled with thyme, salt and pepper and roasted for a good hour in the oven. They turned out fantastic!
I forgot to take an after picture, but at least I have the before here!
I got this recipe idea from http://www.marthastewart.com/338532/roasted-carrots-and-parsnips
1 1/2 pounds carrots
1 1/2 pounds parsnips
1 tablespoon olive oil
1/2 teaspoon dried thyme
1 teaspoon coarse salt
1/8 teaspoon ground pepper
Preheat oven to 350 degrees.
Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise.
On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.
Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.