Honey Roasted Carrots Parsnips (Printable Version)

Sweet and savory honey-glazed carrots and parsnips roasted until tender and golden.

# 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

# Cooking Steps:

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 well 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 edges are caramelized.
07 - Transfer to serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The honey creates this glossy, caramelized coating that makes even people skeptical of vegetables ask for seconds.
  • It comes together in under an hour and sits pretty on any holiday table without demanding your attention.
02 -
  • Stir the vegetables halfway through roasting or the bottom edges will blacken while the tops stay pale.
  • Thicker vegetable sticks take longer to cook, so try to keep them consistent in size or split the thicker ones in half lengthwise.
03 -
  • Buy the thinnest parsnips you can find, as they cook faster and stay tender inside without drying out at the edges.
  • Don't skip the halfway stir, because uneven roasting will leave you with some burnt edges and some undercooked centers.
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