Description
A simple yet elegant side dish, roasted carrots and parsnips with honey combines the natural sweetness of root vegetables with a touch of honey and savory seasoning, making it perfect for both everyday meals and festive occasions.
Ingredients
Scale
- 4 carrots, peeled and cut into sticks
- 4 parsnips, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the carrots and parsnips, then cut them into uniform sticks or batons.
- Place the vegetables on a baking sheet and drizzle with olive oil and honey.
- Season with salt and black pepper, then toss to coat evenly.
- Roast in the oven for 30 to 40 minutes, turning once halfway through, until tender and caramelized.
- Garnish with fresh thyme before serving, if desired.
Notes
- Use maple syrup or agave nectar as a vegan substitute for honey.
- For extra flavor, add cumin, cinnamon, or garlic.
- Red onions or sweet potatoes can be added for variety.
- Toasted nuts like pecans or walnuts add crunch.
- Best texture is maintained when reheated in the oven instead of the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 9g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg