Honey Roasted Carrots Parsnips (Print Version)

Tender carrots and parsnips roasted with honey glaze and thyme for a perfect sweet-savory side dish.

# What You’ll Need:

→ Vegetables

01 - 4 medium carrots, peeled and cut into sticks
02 - 4 medium parsnips, peeled and cut into sticks

→ Glaze

03 - 3 tablespoons honey
04 - 2 tablespoons olive oil
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

08 - 1 tablespoon chopped fresh parsley

# Step-by-Step:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Place carrot and parsnip sticks in a large bowl.
03 - Whisk together honey, olive oil, thyme, salt, and pepper in a small bowl until well combined.
04 - Pour honey glaze over vegetables and toss thoroughly to coat evenly.
05 - Spread coated vegetables in a single layer on the prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring halfway through cooking, until vegetables are tender with caramelized edges.
07 - Transfer to serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Tips:

01 -
  • Combines the natural sweetness of carrots and parsnips with a luscious honey glaze.
  • Easy and quick to prepare, ideal for busy weeknights or festive occasions.
  • Vegetarian and gluten-free, making it suitable for a variety of diets.
  • Pairs beautifully with roasted ham and other savory dishes.
02 -
  • Use parchment paper to prevent sticking and make cleanup easier.
  • Toss the vegetables halfway through roasting to promote even caramelization.
  • Check vegetables at 30 minutes to avoid overcooking for a firmer bite.
  • Chop fresh parsley just before serving to maintain its bright color and flavor.
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