Description
Tender roasted carrots and parsnips coated in a sweet honey glaze with a hint of herbs. A simple yet elegant side dish perfect for holiday dinners or weeknight meals.
Ingredients
Scale
- 4 large carrots, peeled and cut into sticks
- 4 parsnips, peeled and cut into sticks
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots and parsnips with olive oil, honey, lemon juice, thyme, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, turning halfway, until vegetables are tender and caramelized.
- Remove from oven, transfer to a serving dish, and garnish with fresh parsley.
- Serve warm as a side dish.
Notes
- Cut vegetables into similar sizes to ensure even cooking.
- For extra flavor, drizzle with a touch more honey right after roasting.
- Pairs well with roasted meats or vegetarian mains.
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 14g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg