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Honey Roasted Carrots and Parsnips

A vibrant, sweet, and savory side dish that combines earthy carrots and parsnips with a warm honey glaze, perfect for brightening any meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Root Vegetables
  • 750 g Parsnips - Peeled and quartered Try carrots for a sweeter flavor or turnips for added earthiness.
  • 750 g Carrots - Peeled and quartered Substitute with sweet potatoes for a different taste experience.
Seasoning and Flavorings
  • 4 tbsp Sunflower oil - A light oil for roasting You can use olive oil for a richer flavor.
  • 8 tbsp Runny honey - Gives that beautiful sweetness Maple syrup works as a lovely alternative.
  • 4 tsp Dried thyme - This herb enhances the flavor Fresh thyme can also be used.
  • Sea salt and freshly ground black pepper Essential for seasoning; feel free to adjust to taste.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel and quarter the carrots and parsnips.
  3. Toss them with oil, honey, thyme, salt, and pepper.
  4. Roast them in the oven for 20 minutes until they start to caramelize.
  5. Let them cool and store in the fridge for up to 24 hours, then roast again briefly when ready to serve.
Making Ahead
  1. For part-roasting: Prep the veggies as directed and roast as above.
  2. Without part-roasting: Store the prepped veggies in a bag with oil, honey, thyme, salt, and pepper. Roast directly from the fridge when ready.
  3. To freeze: Prep and season the veggies, avoiding roasting. Freeze in a bag, thaw, and roast directly.

Notes

Choose similar-sized pieces for even cooking. Optional: Add a splash of apple cider vinegar for extra flavor before serving or toss with nuts for added texture.