Honey Roasted Carrots Parsnips (Printable)

Tender carrots and parsnips glazed with honey and thyme, roasted to a sweet, savory caramelized finish.

# 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

# Method:

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 well to ensure even coating.
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 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 honey creates a glossy, caramelized coat that tastes like comfort food without feeling heavy or complicated.
  • Parsnips have this subtle sweetness that pairs so well with thyme, making you look like you spent hours in the kitchen when you really only spent fifteen minutes prepping.
02 -
  • If you don't stir halfway through, the bottom layer will burn while the top stays pale, so set a timer and don't skip this step no matter how tempting it is to forget.
  • The vegetables will continue to soften and the glaze will keep caramelizing for a minute or two after you pull them from the oven, so pull them when they're almost where you want them to be.
03 -
  • Cut your vegetables the night before and store them in water in the fridge; they'll stay crisp, and you'll have zero prep stress when it's time to cook.
  • If your honey is crystallized or thick, warm it gently in a small pot or microwave it for 10 seconds so it mixes smoothly with the oil and coats the vegetables evenly.
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