Honey Roasted Carrots Parsnips (Printer-friendly)

Tender carrots and parsnips glazed with honey and herbs, roasted to caramelized edges for a delicious 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 Make It:

01 - Preheat 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 Advice:

01 -
  • The glaze gets this deep amber color and sticky sweetness that makes even vegetable skeptics come back for more.
  • You basically throw everything on a pan and the oven does the hard work, leaving you free to handle other dishes.
  • Works beautifully with ham, chicken, turkey, or pork without needing any adjustments whatsoever.
02 -
  • Don't skip stirring halfway through—the vegetables closer to the pan's edges brown faster and need rotating for even caramelization.
  • If your honey is thick and cold, warming it slightly in a small saucepan before whisking makes the glaze silky and easier to coat everything evenly.
03 -
  • Parchment paper is worth the investment—your cleanup becomes instant and the vegetables brown more evenly than on bare sheet pans.
  • If you're cooking for a crowd, this recipe doubles effortlessly; just use two baking sheets and rotate them halfway through roasting.
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