Roasted Carrots and Parsnips With Honey is a delightful side dish that brings out the natural sweetness of root vegetables. The carrots and parsnips are roasted until tender and caramelized, then glazed with honey for an extra touch of sweetness. This dish offers a perfect balance of flavors and textures, with a slightly crispy exterior and a soft, flavorful interior. It's an excellent accompaniment to roasted meats or as part of a vegetarian meal.
Ingredients
- 1 lb Carrot
- 1 lb Parsnip
- 2 tablespoon Olive oil
- 2 tablespoon Honey
- 2 Thyme sprigs
- 1 teaspoon Salt
- None teaspoon Black pepper
Instructions
Preheat oven
Preheat the oven to 400°F (200°C).
Prepare vegetables
Peel carrots and parsnips, then cut them into evenly sized sticks, about 3 inches long and 1/2 inch thick.
Season vegetables
In a large bowl, toss the carrot and parsnip sticks with olive oil, salt, and pepper.
Arrange for roasting
Spread the vegetables in a single layer on a baking sheet. Add thyme sprigs.
Roast vegetables
Roast in the preheated oven for 20 minutes.
Add honey
Remove from oven, drizzle honey over the vegetables, and toss to coat evenly.
Finish roasting
Return to the oven and roast for an additional 5-10 minutes, until vegetables are tender and caramelized.
Serve
Remove thyme sprigs, transfer to a serving dish, and serve hot.
Nutrition Facts
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