Honey Roasted Carrots Parsnips (Print Version)

Tender honey-glazed carrots and parsnips, oven-roasted to a sweet, caramelized finish.

# What You 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

# Directions:

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 - In a small bowl, whisk together honey, olive oil, thyme, salt, and pepper until well combined.
04 - Pour honey glaze over vegetables and toss thoroughly to ensure even coating.
05 - Spread coated vegetables in a single layer on prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.
07 - Transfer to serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • Sweet and savory balance with honey glaze enhances natural vegetable flavors.
  • Simple preparation with minimal ingredients and tools.
  • Perfectly caramelized edges add a delightful texture contrast.
  • Vegetarian and gluten-free, fitting a variety of diets.
  • Pairs beautifully with roasted ham, chicken, or turkey.
02 -
  • Toss the vegetables halfway through roasting to ensure even caramelization and prevent burning.
  • Using fresh thyme leaves enhances flavor but dried thyme works well in a pinch.
  • Line your baking sheet with parchment paper to simplify cleanup and prevent sticking.
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