Honey Roasted Carrots Parsnips (Printable Version)

Tender honey-glazed carrots and parsnips roasted with thyme for a sweet and savory vegetable side.

# 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

# How to Make It:

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

# Expert Advice:

01 -
  • The caramelized edges develop a subtle sweetness that makes even vegetable skeptics ask for seconds.
  • It comes together in under an hour and requires barely any hands-on time, which means you can focus on other dishes.
  • This tastes like fall comfort food but works year-round, and it pairs beautifully with almost any protein.
02 -
  • Stir halfway through roasting—I learned this the hard way when the bottom pieces burned while the top ones stayed pale.
  • Don't overcrowd the pan; if vegetables overlap, they steam instead of caramelize, and that's where all the magic happens.
03 -
  • Keep the vegetables moving during roasting—this ensures even caramelization and prevents any pieces from sticking to the bottom.
  • If your honey is crystallized or thick, warm it gently before whisking to make it easier to combine with the oil.
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