Honey Roasted Carrots Parsnips (Print Version)

Carrots and parsnips roasted with honey and thyme, caramelized for a sweet-savory vegetarian side.

# 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 carrot and parsnip sticks in a large mixing bowl.
03 - In a small bowl, whisk together honey, olive oil, thyme, sea salt, and black pepper until thoroughly combined.
04 - Pour the honey glaze over the vegetables. Toss to coat all pieces 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, until vegetables are tender and caramelized at the edges.
07 - Transfer roasted vegetables to a serving dish and garnish with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The honey-thyme glaze secretly makes even picky eaters fall for veggies.
  • Roasting brings out a mellow sweetness, making these carrots and parsnips the perfect partner for any main course.
02 -
  • If you crowd the pan, the veggies steam instead of roast and you lose all that beautiful caramelization.
  • Adding the glaze after roasting once accidentally resulted in dry veggies—always toss before baking for that coveted sticky finish.
03 -
  • Always toss veggies thoroughly in the glaze for uniform color and flavor; missing spots can taste bland.
  • Stirring halfway through roasting keeps them perfectly golden, not just browned on one side.
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