Honey Roasted Carrots Parsnips (Printable)

Tender carrots and parsnips glazed with honey for a sweet-savory, caramelized side dish.

# 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

# Directions:

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 thoroughly 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 cooking, until vegetables are tender and caramelized at edges.
07 - Transfer to serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Suggestions:

01 -
  • Simple ingredients create restaurant-quality results
  • Naturally gluten-free and vegetarian-friendly
  • The honey glaze caramelizes beautifully in the oven
  • Perfect pairing for roasted ham, pork, chicken, or turkey
  • Ready in just 50 minutes with minimal prep work
  • Gorgeous presentation that impresses guests every time
02 -
  • Peel parsnips thoroughly—their skin can be tough and fibrous
  • Use a large baking sheet to prevent overcrowding and ensure proper caramelization
  • Stir vegetables halfway through cooking for even browning
  • Check for doneness by piercing with a fork—they should be tender but not mushy
  • For meal prep, roast ahead and reheat in a 350°F oven for 10 minutes
  • Store leftovers in an airtight container in the refrigerator for up to 3 days
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