Honey Roasted Carrots Parsnips (Print)

Tender honey-glazed carrots and parsnips roasted with thyme and olive oil for a sweet-savory side dish.

# Components:

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

# Expert Advice:

01 -
  • The caramelized edges get crispy while the insides stay creamy, giving you the best texture contrast without any fuss.
  • It's the kind of side dish that makes people think you spent all day cooking when you actually have 50 minutes total and most of that is just the oven doing the work.
02 -
  • Don't crowd the baking sheet because the vegetables need space to caramelize, and if they're packed in they'll steam instead of roasting and you'll lose that crispy edge you're after.
  • Stirring halfway through is not optional, it's the thing that keeps the undersides from burning while the tops stay golden.
03 -
  • Cut your vegetables as evenly as possible so they finish cooking at the same time, and thicker pieces on the outside and thinner ones in the middle works perfectly.
  • If your glaze starts looking too dark halfway through, tent the sheet loosely with foil to protect the vegetables while the insides finish cooking.
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