Honey Roasted Carrots Parsnips (Printable Version)

Tender carrots and parsnips glazed with honey and herbs, baked to caramelized perfection for a flavorful side.

# What You 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

# How to Make It:

01 - Preheat the oven to 400 degrees Fahrenheit. 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 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, 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 vegetables caramelize into something almost candy-like while staying tender inside, which feels indulgent for a side dish.
  • You can make it in under an hour and spend the rest of your time handling other dishes without stress.
  • Honey and thyme together create a warmth that makes people pause mid-bite and ask what you did differently.
02 -
  • Don't skip stirring halfway through—the vegetables on the edges can brown too quickly while the center ones stay pale if you leave them undisturbed.
  • Cut your vegetables as evenly as possible because a thick carrot next to a thin one means they'll finish cooking at different times and nothing is more disappointing than a mushy parsnip next to a barely-tender carrot.
03 -
  • Don't wash your vegetables and then immediately cut them—let them sit on a paper towel for a few minutes so they're dry, which helps them caramelize instead of steam.
  • If your oven runs hot, start checking at the twenty-five minute mark because every oven is temperamental and burnt edges aren't the goal.
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