Ingredients
4 medium carrots
4 medium parsnips
2 tablespoons honey
2 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
fresh thyme sprigs or parsley if desired
Instructions
- preheat oven to 425 degrees. Line a try with parchment or alum foil.
- scrub carrots and parsnips well, and slice off the root and stem ends.
- Cut the vegetables in half, then cut each half lengthwise in half or into thirds for the thicker ends. Optional – cut into round thin slices.
- spread the carrots and parsnips ina single layer of a parchment lined baking sheet and put the honey mixture over them. Toss with hands to coat well. (use a plastic bag and shake to evenly coat and then pour on the baking sheet for less mess)
- Sprinkle with thyme, salt, and pepper
- Roast for 30 minutes, turning halfway through, or until the vegetables are fork tender and beginning to brown.
- Serve hot, garnished with more fresh thyme springs or parsley if desired.
HELPFUL TIPS
- Try to cut the vegetables into equal sized pieces to ensure that they cook evenly.
- Make sure the vegetables are spread in a single layer on the baking pan. This will allow the pieces to cook evenly, and also let’s them brown instead of steam.
- You can easily double or even triple this recipe.
- You can use just carrots for honey roasted carrots, or parsnips for honey roasted parsnips.
- For a vegan version of these glazed parsnips and carrots, substitute maple syrup for the honey and replace the butter with more oil.
- If you like a little bit of spice to balance the sweetness, try adding a pinch of red pepper flakes to the honey mixture before coating the veggies.
- Store leftovers in the fridge in an airtight container for up to three days.