5 from 216 votes
Honey Roasted Carrots and Parsnips
The Honey Roasted Carrots and Parsnips recipe features root vegetables cut into uniform pieces and coated in a mix of honey, butter, olive oil, and fresh thyme. Roasting at high heat caramelizes the natural sugars, creating tender, slightly browned vegetables with a balance of sweet and savory flavors. Salt and pepper season the dish, and fresh herbs can be added for garnish.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
286 kcal
Course:
Side Dish
Cuisine:
North American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
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.