Do I need to peel the carrots and parsnips before roasting?

Peeling is optional. Scrubbing them thoroughly under cold water removes any dirt and the skins roast beautifully adding rustic texture and additional nutritional value. If you prefer a more refined presentation for a formal dinner, peeling produces a more elegant appearance but has no impact on the flavor.

Do parsnips need to be parboiled before roasting?

No parboiling is necessary when they are cut into the appropriately sized spears described in this recipe. At 425°F for 30 minutes, properly sized parsnip pieces become perfectly fork-tender and caramelized without any pre-cooking. Parboiling before roasting actually diminishes the caramelization that makes this recipe so delicious.

Can I prepare Honey Roasted Carrots and Parsnips ahead of time?

You can cut the vegetables and make the glaze up to 24 hours ahead and store them separately in the refrigerator. Toss together and roast just before serving for the most freshly caramelized result. You can also roast them up to 2 hours ahead and serve at room temperature or briefly reheat in a hot oven for 5 to 8 minutes before serving.

Can I make Honey Roasted Carrots and Parsnips vegan?

Yes, simply substitute maple syrup for the honey and replace the butter with an equal amount of additional olive oil. Maple syrup caramelizes beautifully in the same way as honey and produces an equally gorgeous golden glaze on the roasted vegetables.

Honey Roasted Carrots and Parsnips The Best Easy Glazed Side Dish

Name: Honey Roasted Carrots and Parsnips The Most Delicious Glazed Side Dish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: North American
Ingredients: 4 medium carrots scrubbed and cut into long spears; 4 medium parsnips scrubbed and cut into long spears; 2 tablespoons honey; 2 tablespoons unsalted butter melted; 2 tablespoons olive oil; 1 teaspoon fresh thyme leaves; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

Description

Honey Roasted Carrots and Parsnips glazed in a honey butter olive oil glaze and roasted at high heat until deeply caramelized, golden-edged, and perfectly fork-tender. Seasoned with fresh thyme, kosher salt, and black pepper. The best easy 40-minute side dish.

Ingredients

Scale

4 medium carrots scrubbed and cut into long spears

4 medium parsnips scrubbed and cut into long spears

2 tablespoons honey

2 tablespoons unsalted butter melted

2 tablespoons olive oil

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

1/2 teaspoon black pepper

Instructions

1. Preheat oven to 425F (220C) and line baking sheet with parchment paper

2. Scrub carrots and parsnips and slice off root and stem ends

3. Cut each vegetable into long spears of similar width halving thin pieces and thirding thick ends

4. Whisk honey melted butter and olive oil together into a unified glaze

5. Spread vegetables in single layer on baking sheet pour glaze over and toss to coat evenly

6. Spread back into single layer and sprinkle with thyme salt and pepper

7. Roast 30 minutes turning halfway until fork-tender and golden-brown at edges

8. Serve immediately garnished with extra fresh thyme

Notes

Cut all pieces to similar width for even cooking throughout.

Single layer with space between pieces is essential for caramelization not steaming.

Turning halfway through ensures even caramelization on all sides.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: North American

Nutrition

Serving Size: 1 serving
Calories: 286
Sugar: 19g
Sodium: 685mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 43g
Fiber: 9g
Protein: 3g
Cholesterol: 15mg

Keywords: honey roasted carrots and parsnips, honey roasted carrots and parsnips recipe, roasted root vegetables, glazed carrots and parsnips, easy holiday side dish