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Honey Roasted Carrots and Parsnips

A sweet and savory side dish featuring tender roasted carrots and parsnips glazed with honey and herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 150 kcal

Ingredients
  

Vegetables

  • 4 medium carrots scrubbed and ends trimmed
  • 4 medium parsnips scrubbed and ends trimmed
  • 2 tablespoons honey
  • 2 tablespoons butter (melted)
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
  • Cut vegetables into halves and then into thirds. Toss with honey, butter, olive oil, thyme, salt, & pepper.
  • Spread on baking sheet and roast for 30 minutes, turning halfway, until tender and browned.
  • Serve hot, garnished with extra thyme if desired.

Notes

For extra flavor, sprinkle with fresh herbs before serving.
Keyword vegetables