Side
Honey-Roasted Carrots and Parsnips
Sweet root vegetables roasted until caramelized, then tossed with honey and thyme. A classic on British and American holiday tables.
โฑ 50 min (15 min prep, 35 min cooking)
๐ฝ Serves 8 ยท about ยพ cup
vegetariangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
- 1ยฝ lb Carrots, peeled, halved lengthwise and cut in 3-inch sticks
- 1ยฝ lb Parsnips, peeled, cut like the carrots (core removed if woody)
- 3 tbsp Olive oil
- 1 tsp Kosher salt
- ยฝ tsp Ground black pepper
- 2 tbsp Honey
- 1 tbsp Fresh thyme, leaves
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
Youโll need: large rimmed baking sheet, large bowl.
- Heat the oven to 425ยฐF.
- Toss the carrots and parsnips with the oil, salt and pepper and spread them on the sheet in one layer.
- Roast 25 minutes, stir, and roast 10 minutes more, until browned and tender.
- Drizzle with honey, scatter the thyme over and toss on the hot pan.
Make aheadPeel and cut the vegetables a day ahead; keep them in a bag in the refrigerator.
โบ LeftoversRefrigerate within 2 hours; use within 3 to 4 days.
๐ง With kidsKids can toss the vegetables with oil and drizzle the honey.
Vegan swapUse maple syrup instead of honey.
An original Teddy Rook Book recipe, written for our Christmas baking and holiday dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.