Honey Roasted Carrots and Parsnips
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
286 kcal
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Course
Side Dish
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Cuisine
North American
Honey Roasted Carrots and Parsnips
Description
This recipe for Honey Roasted Carrots and Parsnips uses medium-sized carrots and parsnips sliced into evenly sized pieces to ensure they cook through simultaneously and brown evenly instead of steaming. The vegetables are coated in a honey, melted butter, and olive oil mixture, which promotes caramelization during roasting at 425°F. Fresh thyme leaves, kosher salt, and black pepper add herbaceous and savory notes that complement the natural sweetness of the roots.
Roasting the vegetables for approximately 30 minutes with one turn halfway through softens them to a fork-tender texture while encouraging a golden-brown exterior that provides a hint of crispness. The balance between the honey glaze and the savory seasoning layers the flavors for a nuanced side dish.
This dish pairs well with roasted or grilled meats or can be served as part of a vegetable-focused meal. Garnishing with extra fresh herbs can intensify the herbal aroma. The recipe can be scaled up using multiple baking sheets to maintain a single layer for even roasting.
For variations, the honey can be replaced with maple syrup for a vegan option, and butter can be omitted or substituted with additional oil. Adding red pepper flakes to the honey mixture can introduce a slight spicy contrast to the sweetness, if desired. Leftovers keep well in the refrigerator for up to three days.
Ingredients
- 4 carrot medium
- 4 parsnip medium
- 2 tablespoons honey
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 1 teaspoon thyme fresh 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.
Notes
- Cut carrots and parsnips into similar sizes to ensure even cooking and browning.
- Arrange vegetables in a single layer to avoid steaming and encourage caramelization.
- Increase recipe quantities by using additional sheet pans to keep vegetables spaced for roasting.
- For honey-free or vegan version, substitute maple syrup for honey and use only olive oil instead of butter.
- Add a pinch of red pepper flakes to the honey mixture beforehand for subtle heat balancing the sweetness.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% 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.
User Reviews
Overall Rating
5
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