Honey Roasted Carrots Parsnips (Printer-Friendly)

Tender glazed carrots and parsnips caramelized to a sweet and savory finish, ideal with roasted ham.

# What You 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

# Directions:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Place the carrot and parsnip sticks in a large bowl.
03 - In a small bowl, whisk together the honey, olive oil, thyme, salt, and pepper until well combined.
04 - Pour the honey glaze over the vegetables and toss thoroughly to ensure even coating.
05 - Spread the coated vegetables in a single layer on the prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring halfway through cooking, until vegetables are tender with caramelized edges.
07 - Transfer to a serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Suggestions:

01 -
  • The honey creates this almost magical glaze that tastes fancy but requires zero culinary skill.
  • Roasting brings out natural sweetness in both vegetables, making them taste nothing like the mushy versions from childhood.
  • Everything happens on one sheet pan, meaning minimal cleanup and maximum time to set the table.
02 -
  • Stirring halfway through is not optional if you want that golden caramelization on all sides, not just where they touch the pan.
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, which completely changes the texture and taste.
03 -
  • Cut your vegetables as uniformly as possible so they finish cooking at exactly the same time, preventing some from being raw while others turn to mush.
  • Don't skip the halfway stir even when you're busy, because those few extra minutes of even browning make the difference between good and really memorable.
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