Honey Glazed Roasted Carrots and Parsnips
Honey Glazed Roasted Carrots and Parsnips is a tasty and easy side dish that is perfect for any occasion.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Sides
- Method: Roasting
- Cuisine: American
Ingredients
Units
Scale
- 2 pounds medium carrots
- 2 pounds medium parsnips
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon chopped fresh thyme
- black pepper to taste
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Give vegetables a good scrub and thoroughly dry.
- Peel carrots and parsnips with a vegetable peeler. Cut carrots and parsnips in half lengthwise. If vegetables are too large, cut them into quarters so pieces are uniform in size.
- In a large bowl, toss carrot and parsnip pieces with the olive oil and kosher salt. Place coated vegetables in a single layer on parchment-lined rimmed baking sheet.
- Roast carrots and parsnips until tender and caramelized, about 30-35 minutes, tossing every 10 minutes to ensure even roasting.
- Melt the butter in a small saucepan over medium heat, and then add the honey, stir to combine.
- To serve, transfer roasted vegetables to a serving dish, drizzle with honey glaze over, and toss to coat.
- Sprinkle with chopped thyme and black pepper.
Notes
If carrots are large, cut into quarters.
