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Honey Roasted Parsnips and Carrots on a white plate.

Honey Roasted Parsnips and Carrots

Angela Milnes
Get ready to savor the sweet and savory delight of honey roasted parsnips and carrots, where each bite offers a tender, golden-brown treat seasoned with rosemary and thyme.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 188 kcal

Ingredients
  

  • 4 Carrots
  • 4 Parsnips
  • 1 tablespoon Olive Oil
  • 1 tablespoon Runny Honey
  • ¼ teaspoon Rosemary
  • ¼ teaspoon Thyme
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper

Instructions
 

  • Preheat your oven to 395°F (200°C). Peel the carrots and parsnips, then slice them in half lengthwise. Line a baking sheet with baking paper, and place the sliced vegetables on it.
  • In a small bowl, mix together the oil, honey, rosemary, and thyme.
  • Drizzle the mixture over the vegetables, ensuring they are evenly coated.
  • Season with salt and pepper to taste.
  • Roast in the oven for 30-40 minutes at 400, or until the vegetables are tender and golden brown.
  • Enjoy your deliciously roasted carrots and parsnips!

Notes

Choose Fresh Vegetables: Select firm, brightly colored parsnips and carrots for the best flavor and texture. Avoid any with soft spots or blemishes.
Uniform Slicing: Cut the vegetables into similar-sized pieces to ensure even cooking. This will help them roast uniformly and achieve a perfect caramelization.
Serve Immediately: For the best taste and texture, serve the honey-roasted parsnips and carrots straight from the oven while they’re still warm and crisp

Nutrition

Calories: 188kcalCarbohydrates: 38gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 58mgPotassium: 779mgFiber: 9gSugar: 15gVitamin A: 10191IUVitamin C: 30mgCalcium: 76mgIron: 1mg
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