Honey Roasted Carrots and Parsnips are one of my favorite ways to eat root vegetables. Roasted until tender, they are easy to make, caramelized and tastes like candy.
Honey Roasted Carrots and Parsnips
Savory, sweet and tastes like candy! Your family is sure to devour this quick and easy side dish for weeknight dinner or served for Holidays like Thanksgiving or Christmas. It is easy to make, delicious and is perfect for picky eaters like this baked brussels sprouts.
Why You'll Love This Recipe?
- Delicious - It is sweet, savory, earthy and honey brings out the natural sweetness of the root vegetables. Eating veggies never tasted so good.
- Perfect for anytime - It is simple enough for weeknight dinner or fancy enough for Christmas or Thanksgiving.
- Kid friendly - It is a great way to make picky eaters eat their veggies.
Parsnips
They look like white or creamy colored carrots with thicker stem and narrowing to a very thin tip. They are sweet, earthy and is delicious roasted, mashed or made into soups.
Rich in vitamins, minerals, anti oxidants, both soluble and insoluble fiber, they taste sweet and earthy. They can be found in the produce section of the most supermarkets and it is best to peel and cut off the ends before cooking.
INGREDIENTS
- Carrot and Parsnip -You will need a total of two pounds root vegetables.
- Honey - Compliments the natural sweetness and helps with the caramelization.
- Olive oil - Use extra virgin olive oil if possible.
- Seasoning - Salt and pepper.
HELPFUL TIPS
- Easy clean up - Line the baking sheet with foil for easy clean up.
- Size - Make sure the the vegetables are of even size so that they can cook evenly, although carrots tend to shrink more than parsnips.
- Grease - Honey has a tendency to get sticky when cooked. So, make sure to grease the pan or foil with non stick cooking spray.
HOW TO MAKE?
- Prep veggies - Wash parsnips and carrots. Peel the skin and then cut them into even sized 1 inch pieces.
- Season - Toss cut veggies with olive oil, honey, salt and pepper.
- Bake - Spread them in a greased baking pan and bake at 400 degrees for 25 to 35 minutes.
HOW TO SERVE?
These are extremely versatile, and work well with almost anything for dinner. Serve along side Chicken, Fish or Shrimp dishes for weeknight dinner, Christmas or Thanksgiving.
Leftovers
This is so tasty that it gets devoured for dinner, however any leftovers will last in an air tight container in the refrigerator for 3-4 days. They can also be frozen for up to 1 month, but the texture tends to change when thawed. So, we do not recommend freezing.
FREQUENTLY ASKED QUESTIONS
No. Simply toss in oil and roast at 400 degrees until tender and caramelized. They cook very tender and does not need to be boiled before.
Sure can! They both are closely related root vegetables and cook amazingly tender at the same time.
Entrèes to Pair with with dish:
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Honey Roasted Carrots and Parsnips
Ingredients
Instructions
- Pre heat oven to 400°F and spray a baking sheet with non-stick cooking spray. Alternatively, line the pan with foil and then grease the foil for easy clean up.
- Wash carrots and parsnips. Peel skin and cut into 1-inch chunks. Cut thicker chunks into halves or quarters, depending on the thickness.
- Tip - You want all pieces to be of the same thickness so they can cook evenly
- Add chopped vegetables and all remaining ingredients into a large bowl and mix well.
- Transfer vegetables onto the prepared baking sheet and spread into a single layer. Drizzle any remaining honey-oil mixture on top of the vegetables.
- Bake for 15 minutes, stir once, spreading into a even layer again and continue cooking for additional 15 to 20 minutes (at the same temperature), until tender and caramelized.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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