Description

Indulge in the delightful sweetness of Honey Roasted Carrots and Parsnips, a side dish that transforms simple vegetables into a flavorful sensation. With tender, caramelized textures and a rich honey glaze, this recipe is perfect for family gatherings or holiday feasts. Easy to prepare and irresistible, these roasted veggies will undoubtedly steal the show at your next meal.

Ingredients

Scale

1 lb carrots, peeled and sliced into 1-inch pieces
1 lb parsnips, peeled and sliced into 1-inch pieces
3 tbsp honey
3 tbsp extra virgin olive oil
2 tsp fresh thyme (or 1 tsp dried thyme)
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine carrots, parsnips, olive oil, honey, thyme, salt, and pepper. Toss well to coat.
Spread the seasoned vegetables evenly on a parchment-lined baking sheet.
Roast in the preheated oven for 25-30 minutes until tender and caramelized, stirring halfway through.
Serve warm, drizzled with the remaining honey mixture from the baking sheet.

Nutrition

Serving Size: 1 serving
Calories: 142
Sugar: 9g
Sodium: 70mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg

Keywords: Ensure uniform cutting of vegetables for even roasting. Substitute honey with maple syrup for a vegan option. Experiment by adding other root vegetables like sweet potatoes or beets.