Honey Roasted Carrots and Parsnips

Overhead View of Roasted Carrots and Parsnips on white serving plate.

Honey Roasted Carrots and Parsnips

Fresh carrots and parsnips are tossed in olive oil, honey, thyme, salt, and pepper then oven-roasted to perfection. Your family will love this easy side dish!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 194kcal

Author Anne Clark

Equipment

peeler
mixing bowl
measuring spoons
rimmed sheet pan
parchment paper or silicone baking mat
spoon and spatula

Ingredients

1 pound fresh carrots, peeled and cut into long diagonal slices (various lengths-doesn't have to be perfect)
1 pound fresh parsnips, peeled and cut into long diagonal slices (various lengths-doesn't have to be perfect)
1 tablespoon extra virgin olive oil
2 tablespoons honey, preferably local
10-12 fresh thyme sprigs
light sprinkle of sea salt and black pepper

Instructions

Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking sheet. Set aside.
Add carrots, parsnips, olive oil, honey, and fresh thyme to a large mixing bowl. Sprinkle with salt and black pepper, to taste. Toss until well combined.
Pour seasoned carrots and parsnips on the prepared sheet pan and spread into a single layer without overcrowding. Place in the pre-heated oven and roast for 20-25 minutes, turning carrots and parsnips once halfway through cooking. Carrots and parsnips should be crisp tender and nicely browned when ready.
Remove from oven and transfer to a serving bowl or platter. Serve immediately with your choice of entrees.

Notes

Store cooked carrots and parsnips in airtight containers for up to 3 days.

Nutrition