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Honey Roasted Carrots and Parsnips
Delicious Honey Roasted Carrots & Parsnips are an easy side dish that goes with everything.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 286 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
- 4 medium carrots
- 4 medium parsnips
- 2 tablespoons honey
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°. Line a baking tray with parchment paper or aluminum foil.
- Scrub the carrots and parsnips well, and slice off the root and stem ends.
- Cut the vegetables in half, then cut each half lengthwise in half, or into thirds for the thicker ends.
- Spread the carrots and parsnips in a single layer of a parchment lined baking sheet and pour the honey mixture over them. Toss with your hands to coat well.
- Sprinkle with thyme, salt, & pepper
- Roast for 30 minutes, turning halfway through, or until the vegetables are fork tender and beginning to brown.
- Serve hot, garnished with more fresh thyme sprigs or parsley if desired.
Cup of Yum
Notes
- Try to cut the vegetables into equal sized pieces to ensure that they cook evenly.
- Make sure the vegetables are spread in a single layer on the baking pan. This will allow the pieces to cook evenly, and also let's them brown instead of steam.
- You can easily double or even triple this recipe. Just toggle the number of servings at the top of the recipe card. You will need two or more sheet pans. (See point above).
- You can use just carrots for honey roasted carrots, or parsnips for honey roasted parsnips.
- For a vegan version of these glazed parsnips and carrots, substitute maple syrup for the honey and replace the butter with more oil.
- If you like a little bit of spice to balance the sweetness, try adding a pinch of red pepper flakes to the honey mixture before coating the veggies.
- Store leftovers in the fridge in an airtight container for up to three days.
Nutrition Information
Serving
1g
Calories
286kcal
(14%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
685mg
(29%)
Potassium
787mg
(22%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Vitamin A
10367IU
(207%)
Vitamin C
30mg
(33%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286
% Daily Value*
| Serving | 1g | |
| Calories | 286kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 685mg | 29% |
| Potassium | 787mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 10367IU | 207% |
| Vitamin C | 30mg | 33% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.