Description
A comforting side dish featuring roasted carrots and parsnips with a sweet and savory honey glaze.
Ingredients
Scale
- 4 medium carrots, peeled and cut into 2-inch batons
- 4 medium parsnips, peeled and cut into 2-inch batons
- 3 tablespoons honey
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon Dijon mustard (optional)
- Salt and freshly cracked black pepper, to taste
- Fresh thyme leaves, for garnish
- Flaky sea salt, for finishing
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the parsnips and carrots, then cut them into even pieces.
- Toss the cut vegetables in a bowl with olive oil, salt, and pepper.
- In a separate bowl, whisk together the glaze ingredients: honey, lemon juice, olive oil, and Dijon mustard if using.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 20–25 minutes, remove and toss the vegetables.
- Brush half the glaze over the vegetables and return to the oven for another 10–12 minutes.
- Remove when golden and tender, toss with remaining glaze, thyme, and sprinkle with flaky salt.
- Serve immediately or at room temperature.
Notes
Use a heavy baking sheet for better browning and cleanup. Avoid crowding the pan to prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 15g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted vegetables, honey glazed, carrots, parsnips, side dish
