Honey Roasted Carrots Parsnips (Printable)

Tender honey-glazed carrots and parsnips roasted to a caramelized, savory-sweet finish with thyme and olive oil.

# What You Need:

→ Vegetables

01 - 4 medium carrots, peeled and cut into sticks
02 - 4 medium parsnips, peeled and cut into sticks

→ Glaze

03 - 3 tablespoons honey
04 - 2 tablespoons olive oil
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

08 - 1 tablespoon chopped fresh parsley

# How To Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Place carrot and parsnip sticks in a large mixing bowl.
03 - In a small bowl, whisk together honey, olive oil, thyme, salt, and pepper until well combined.
04 - Pour glaze over vegetables and toss thoroughly to ensure even coating.
05 - Spread coated vegetables in a single layer on prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender with caramelized edges.
07 - Transfer to serving dish and garnish with fresh parsley if desired. Serve warm.

# Expert Tips:

01 -
  • The honey caramelizes just enough to create crispy edges while keeping the insides buttery soft, which is harder to mess up than it sounds.
  • It actually tastes better when made ahead and reheated, so you can breathe easier on busy dinner nights.
  • One bowl, one sheet pan, and you're done—no complicated techniques hiding underneath.
02 -
  • Don't stir more than once—the more you move them around, the less likely they are to develop those caramelized edges that make this dish shine instead of just being soft roasted vegetables.
  • The vegetables will look a little pale at the 20-minute mark, which is completely normal; the real magic happens in those final 10 to 15 minutes when the honey begins to brown and caramelize.
03 -
  • Don't wash your parsnips until right before cutting them—the skin slips off easier if they're still slightly dry, and they'll keep longer in the crisper drawer if you don't wet them first.
  • If your vegetables finish before your main dish, transfer them to a warm serving bowl and drape foil loosely over the top so they stay hot without drying out further.
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