Honey Roasted Carrots Parsnips (Printable Version)

Sweet and savory glazed carrots and parsnips, perfectly tender and caramelized for any meal.

# 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 carrot and parsnip sticks in a large bowl.
03 - In a small bowl, whisk together honey, olive oil, thyme, salt, and black pepper until well combined.
04 - Pour honey glaze over vegetables and toss thoroughly to coat evenly.
05 - Spread coated vegetables in a single layer on prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender with caramelized edges.
07 - Transfer to serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Tips:

01 -
  • The sweetness of honey melts into the caramelized edges while keeping the vegetable centers tender, creating this perfect contrast that tastes way fancier than the effort requires.
  • Parsnips have this subtle earthiness that plays beautifully against carrots, and once you roast them together, you'll wonder why you waited so long to try it.
  • It's naturally gluten-free and vegetarian, so it works for almost every table without needing separate versions.
02 -
  • Don't skip the halfway stir—vegetables on the pan edges cook faster than those in the middle, and flipping them halfway through ensures even caramelization instead of burnt edges and soft centers.
  • The glaze thickens slightly as the vegetables roast, so if your mixture looks thin going in, trust the process; the oven will work its magic.
03 -
  • Cut your vegetables slightly thicker than you think you need—they shrink more than you'd expect, and thinner pieces can dry out by the time their edges caramelize.
  • If your vegetables aren't caramelizing as much as you'd like, bump the oven temperature up to 425°F, but watch them closely so they don't burn.
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