Description
This honey roasted carrots and parsnips recipe features tender, naturally sweet root vegetables coated in a luscious honey, butter, and olive oil glaze, roasted to golden perfection with fragrant fresh thyme. It’s a simple, flavorful side dish perfect for any occasion.
Ingredients
Vegetables
- 4 medium carrots
- 4 medium parsnips
Glaze
- 2 tablespoons honey
- 2 tablespoons butter (melted)
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or aluminum foil to prevent sticking and for easy cleanup.
- Prepare Vegetables: Scrub the carrots and parsnips thoroughly to remove any dirt. Trim off the root and stem ends from each vegetable.
- Cut Vegetables: Cut each vegetable in half lengthwise. For thicker ends, cut into thirds lengthwise to ensure even cooking.
- Coat with Honey Mixture: Spread the carrot and parsnip pieces in a single layer on the prepared baking sheet. Drizzle with the honey, melted butter, and olive oil mixture. Toss with your hands to evenly coat all the pieces.
- Season: Sprinkle the coated vegetables with fresh thyme leaves, kosher salt, and black pepper to enhance their flavor.
- Roast: Place the baking sheet in the preheated oven and roast for 30 minutes. Halfway through, turn the vegetables to ensure even roasting until they are fork tender and beginning to brown.
- Serve: Serve hot, optionally garnished with additional fresh thyme sprigs or chopped parsley for a fresh touch.
Notes
- Cut vegetables evenly for consistent roasting.
- Use parchment paper for easy cleanup, but aluminum foil works as well.
- Adjust honey quantity to taste if you want it sweeter or less sweet.
- Adding fresh herbs like rosemary or parsley makes a nice garnish.
- These vegetables pair well with roasted chicken or beef dishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
