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Roasted Carrots and Parsnips With Honey

Roasted Carrots and Parsnips With Honey

  • Author: Lina
  • Total Time: 35-40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Enjoy the delightful blend of naturally sweet roasted carrots and parsnips glazed with golden honey, olive oil, and aromatic herbs. This easy-to-make side dish offers a perfect balance of caramelized flavor and tender texture, ideal for accompanying poultry, pork, beef, or vegetarian meals. With vibrant colors and wholesome ingredients, it’s a comforting yet elegant addition to any table.

Ingredients

Scale

Main Ingredients

  • 4 large carrots, peeled and cut into sticks or chunks
  • 4 large parsnips, peeled and cut into sticks or chunks
  • 2 tbsp honey
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • 1–2 tsp fresh thyme or rosemary leaves
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat the Oven and Prepare Vegetables: Set your oven to 400°F (200°C) to ensure it’s hot enough for roasting. Peel the carrots and parsnips, then cut them into evenly sized sticks or chunks for uniform cooking.
  2. Toss with Oil, Honey, and Seasonings: In a large mixing bowl, combine the carrots and parsnips with olive oil, honey, salt, pepper, and optional herbs like thyme or rosemary. Toss thoroughly to coat the vegetables evenly, which helps with caramelization and flavor development.
  3. Arrange on a Baking Sheet: Spread the coated vegetables in a single layer on a lined baking sheet or roasting pan. Avoid overcrowding to prevent steaming and ensure a crispy texture.
  4. Roast Until Golden and Tender: Place the baking sheet in the oven and roast for 25 to 30 minutes, turning the vegetables halfway through the cooking time. The carrots and parsnips should be fork-tender with slightly golden edges.
  5. Finish with a Bright Touch: Once out of the oven, optionally drizzle with fresh lemon juice or a little extra honey to enhance flavors. Toss gently and serve warm for the best taste and presentation.

Notes

  • Cut vegetables uniformly to ensure even roasting.
  • Use high-quality honey like wildflower or clover for richer flavor.
  • Do not skip olive oil as it is crucial for roasting texture and taste.
  • Fresh thyme or rosemary add delightful herbal aroma without overpowering the dish.
  • Position the baking rack in the center of the oven for even heat distribution.
  • Toss vegetables halfway through roasting to prevent burning and encourage caramelization.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftovers by flash freezing on a baking sheet before transferring to freezer bags; use within 2 months.
  • Reheat in a preheated 350°F (175°C) oven for 10-15 minutes or in a skillet to restore crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 120 kcal
  • Sugar: 10 g
  • Sodium: 150 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 4.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: roasted carrots, parsnips, honey glazed vegetables, savory side dish, gluten-free, healthy side, roasted root vegetables

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Find it online: https://dishesbylina.com/roasted-carrots-and-parsnips-with-honey/