Honey Glazed Carrots and Parsnips

Honey Glazed Carrots and Parsnips

Tender roasted carrots and parsnips get a sticky honey glaze and fresh thyme.

Total 45 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Carrots and parsnips are roasted until tender-edged and caramelized, then tossed in a buttery honey glaze brightened with fresh thyme. This simple side pairs well with roasted chicken or holiday mains, offering a balance of earthy sweetness and gentle char.

Ingredients

  • 1 pound carrots, peeled and cut into 2-inch sticks
  • 1 pound parsnips, peeled and cut into 2-inch sticks
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1/2 teaspoon lemon juice

Method

  1. Preheat oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. Toss carrots and parsnips with olive oil, salt, and pepper on the baking sheet, spreading them in a single layer.

  3. Roast for 20 minutes, then stir and continue roasting until tender and lightly browned at the edges.

  4. While vegetables roast, melt butter in a small saucepan over medium heat and stir in honey and thyme; simmer gently for 2 minutes until slightly thickened.

  5. Remove glaze from heat and stir in lemon juice.

  6. Transfer roasted carrots and parsnips to a serving bowl, pour the honey glaze over them, and toss to coat evenly.

  7. Garnish with additional fresh thyme and serve warm.

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Honey Glazed Carrots and Parsnips

    Carrots and parsnips are roasted until tender-edged and caramelized, then tossed in a buttery honey glaze brightened with fresh thyme. This simple side pairs well with roasted chicken or holiday mains, offering a balance of earthy sweetness and gentle char.

    45 min 4 servings 185 cal

    Ingredients

    • 1 pound carrots, peeled and cut into 2-inch sticks
    • 1 pound parsnips, peeled and cut into 2-inch sticks
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons honey
    • 2 tablespoons unsalted butter
    • 1 teaspoon fresh thyme leaves, plus more for garnish
    • 1/2 teaspoon lemon juice

    Method

    1. 1

      Preheat oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss carrots and parsnips with olive oil, salt, and pepper on the baking sheet, spreading them in a single layer.

    3. 3

      Roast for 20 minutes, then stir and continue roasting until tender and lightly browned at the edges.

    4. 4

      While vegetables roast, melt butter in a small saucepan over medium heat and stir in honey and thyme; simmer gently for 2 minutes until slightly thickened.

    5. 5

      Remove glaze from heat and stir in lemon juice.

    6. 6

      Transfer roasted carrots and parsnips to a serving bowl, pour the honey glaze over them, and toss to coat evenly.

    7. 7

      Garnish with additional fresh thyme and serve warm.