Honey Roasted Parsnips and Carrots

Close up of roasted parsnips and carrots on a serving plate.

Honey Roasted Parsnips and Carrots

Honey roasted parsnips and carrots make the perfect special occasion or holiday side dish. Sliced carrots and parsnips are tossed in honey and thyme, then oven roasted until tender.

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Author Heather

Ingredients

16 ounces carrots
16 ounces parsnips
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper and set aside.
Scrub and rinse parsnips and carrots (optionally, peel vegetables if you prefer to do so). Cut on the bias (at an angle) into ½ inch pieces. Or, slice into ½ inch coins. Place into a large bowl and set aside.
Warm honey in a microwave safe bowl for 10 seconds, or until thinned slightly. Add olive oil, salt, pepper, and thyme, stirring until combined. Drizzle over vegetables and toss until evenly coated.
Pour onto prepared sheet pan and spread into a single layer. Bake 21-23 minutes or until vegetables can easily be pierced through with a fork. Remove from oven and serve immediately.

Video

Notes

Recipe can be made with all carrots, all parsnips, or a combination of both.
Baking time will vary based on thickness of vegetables. Thicker vegetables will take longer to cook through.
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.

Nutrition