Honey Roasted Carrots Parsnips (Print view)

Tender carrots and parsnips glazed with honey and thyme, perfect as a flavorful side.

# What You'll 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

# Cooking Steps:

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 black pepper until well combined.
04 - Pour honey glaze over vegetables and toss thoroughly to ensure even coating.
05 - Spread coated vegetables in a single layer on the prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring halfway through cooking, until vegetables are tender and caramelized at the edges.
07 - Transfer to serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Ideas:

01 -
  • The vegetables caramelize into something sweet and sticky without any sugar crashes, just pure honey goodness.
  • It comes together in under an hour and tastes like you spent way more time than you actually did.
  • Works beautifully alongside ham, chicken, or even a simple weeknight roast when you want something that feels a little fancier than usual.
02 -
  • Stir them halfway through or you'll end up with some burnt edges and some soft spots—it only takes 30 seconds and makes all the difference.
  • Don't skip the parchment paper unless you enjoy spending 20 minutes scrubbing honey caramel off a baking sheet.
03 -
  • Use a meat thermometer or just trust your nose—when the kitchen smells like caramelized honey and thyme, you're almost there.
  • Don't peel the carrots too thin or they'll dry out; a light peel is all you need, and some people leave the skins on entirely for extra nutrition and texture.
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