Honey Roasted Carrots Parsnips (Printable)

Honey-glazed carrots and parsnips roasted until tender with thyme and olive oil for a flavorful side.

# What You’ll 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 Steps:

01 - Preheat the oven to 400°F. 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 Hints:

01 -
  • Your kitchen will smell like a fancy restaurant, but you'll barely lift a finger.
  • These vegetables actually taste like dessert without any weird aftertaste, which converts even the pickiest eaters.
  • The caramelized edges add this salty-sweet crunch that makes people ask for seconds.
02 -
  • Honey burns faster than you'd think, so don't let that oven temperature creep above 400°F or your glaze becomes bitter instead of caramel.
  • Stirring halfway through is the difference between even golden-brown and some pieces burnt while others stay pale.
03 -
  • Cut your vegetables slightly thicker than you think you need them because they shrink more than you'd expect during roasting.
  • If your oven runs hot, check around the 25-minute mark so you catch that golden-brown moment before it becomes burnt.
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