Honey Roasted Carrots and Parsnips
Honey roasted carrots and parsnips are sweet and savory and scented with fresh thyme for a perfect 30-minute spring side dish.
Servings 4 servings
Calories 230kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon chopped fresh thyme leaves
- 3 medium carrots peeled and cut into 2-inch pieces (approximately 2 1/2 cups)
- 4 medium parsnips peeled and cut into 2-inch pieces (approximately 2 1/2 cups)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a medium-sized bowl, whisk together the olive oil, honey and thyme, if using. Whisk in salt and pepper to taste. Add the carrots and parsnips, stirring to coat the vegetables.
- Spread the vegetables evenly on a baking sheet, drizzle any remaining liquid on top, and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized. Sprinkle with more salt and pepper if desired.
Video
Notes
Storage Suggestions
You can store leftovers in an airtight container in the fridge for up to 4 days. They reheat well and make a great little add-on to lunches or grain bowls! You can warm them in the microwave, but if you want to bring back a bit of that roasted texture, pop them in a 375°F oven for about 10 minutes.
Nutrition
Calories: 230kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 338mg | Potassium: 738mg | Fiber: 9g | Sugar: 18g | Vitamin A: 7667IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 1mg