Amazing Roasted Carrots Parsnips Honey: 4 Servings
This roasted carrots and parsnips with honey recipe creates a delightful side dish. It brings warmth and joy to your table with tender, caramelized vegetables that balance sweet and earthy flavors. This simple recipe is perfect for weeknight meals or special occasions, offering minimal prep and a stunning result.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium Carrots
- 4 medium Parsnips
- 1/4 cup Honey
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Fresh Thyme (optional)
- 1/4 cup Chopped Nuts (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the carrots and parsnips by peeling them and cutting into 1-inch pieces.
- Toss the veggies in a large bowl with olive oil, salt, and pepper.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Drizzle with honey and balsamic vinegar glaze just before serving.
- Optional: Add a sprinkle of fresh thyme for an aromatic finish.
Notes
- For optimal taste, choose fresh vegetables and ensure uniform cuts for even roasting.
- Consider adding herbs or spices for extra flavor.
- Make meal prep easy by peeling and cutting carrots and parsnips up to 24 hours in advance; store in an airtight container in the refrigerator.
- Toss parsnips with a bit of lemon juice to prevent browning if prepping ahead.
- You can mix olive oil, salt, and pepper ahead of time.
- Always opt for fresh, firm carrots and parsnips for the best results.
- Cut your vegetables into similar 1-inch sizes for even cooking.
- Toss your veggies thoroughly with olive oil, salt, and pepper for ideal caramelization.
- Watch your roasting time; adjust as needed to achieve a golden-brown finish.
- Experiment with herbs like thyme or spices such as cumin for extra flavor.
- If you have leftovers, store roasted vegetables separately from any glaze to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 2 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 1 g
- Cholesterol: N/A
Find it online: https://keepityummy.com/roasted-carrots-parsnips-honey/