Honey Roasted Carrots and Parsnips
This flavorful side dish is perfect paired with roasted or grilled meat, or accompanied with a big green salad! The honey highlights the sweetness of the carrots and parsnips in this sweet and earthy vegetarian side.
Servings: 6 people
Ingredients
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1½ tablespoons fresh thyme leaves
- kosher salt and black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Cut carrots and parsnips to roughly the same size. Line a large baking sheet with parchment paper and toss carrots with olive oil, honey, thyme, and a pinch of kosher salt and pepper.
- Roast for about 30-35 minutes (less for smaller cuts, more for larger) or until the carrots and parsnips have softened and become brown in spots. Serve warm.
Notes
- This serves about 6 people as a side dish, or 2-3 for a larger serving.
- You can use baby carrots, just cut the parsnips to the same size and roasting time will be closer to 20-25 minutes.
- For really thin ends of the parsnips that would cook too quickly, I save those to use for soup or dipping in hummus.
Nutrition
Calories: 131kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 60mg | Potassium: 536mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12713IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 1mg
