Honey Roasted Carrots and Parsnips

roasted carrots and parsnips in a baking sheet.

Honey Roasted Carrots and Parsnips

These Honey Roasted Carrots and Parsnips - The earthy root veggies turn into caramelized, candy-like bites. Ready in 30 minutes, they make an easy yet elegant side for both weeknights and holidays like Thanksgiving. Plus, they’re a fantastic way to get picky eaters to enjoy their veggies!

Course Dinner

Cuisine American

Keyword honey roasted carrots and parsnips, roasted carrots and parsnips

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 171kcal

Author Maria Doss

Ingredients

1 pound carrots
1 pound parsnips
3 tablespoons olive oil
2 tablespoons honey
½ teaspoon salt
½ teaspoon ground black pepper

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 an even layer again, and continue cooking for an additional 15 to 20 minutes, until tender and caramelized.

Video

Notes

Make sure the vegetables are of even size so they can cook evenly, although carrots tend to shrink more than parsnips.

Honey tends to get sticky when cooked. So, grease the pan or foil and coat with nonstick cooking spray.

Nutrition