Honey Roast Carrots and Parsnips
Roasted carrots and parsnips with a buttery honey glaze and a touch of thyme make the perfect balance of sweet and savory. They’re easy to make, go with just about any meal, and are just as great for a weeknight dinner as they are for a holiday spread.
Servings: 4 servings
Calories: 285kcal
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 4 carrots peeled and quartered lengthwise
- 4 parsnips peeled and quartered lengthwise
- Salt and pepper to taste
- 2 tbsp honey
- ½ tsp dry thyme
- Chopped fresh parsley for garnish/optional
Instructions
- Place butter and olive oil in a roasting pan and put it in the oven. Preheat the oven to 350°F (175°C) while the butter melts.
- Peel carrots and parsnips and cut them lengthwise into quarters to ensure even roasting.
- Remove the pan from the oven and stir the melted butter and oil together. Add the parsnips and carrots, tossing well to fully coat all sides. Season generously with salt and black pepper.
- Spread the vegetables in a single layer on the pan. Roast for 20 minutes, flipping halfway through for even browning.
- Remove from the oven and drizzle honey evenly over the vegetables. Toss to coat, then sprinkle with thyme.
- Return to the oven and roast for another 20 minutes, or until the vegetables are fork-tender and caramelized.
- Remove from the oven and sprinkle with fresh chopped parsley. Serve immediately.
Nutrition
Serving: 1 | Calories: 285kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 103mg | Potassium: 784mg | Fiber: 9g | Sugar: 19g | Vitamin A: 10366IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 1mg