Roasted Parsnips and Carrots with Honey-Thyme Glaze
Make Roasted Parsnips and Carrots with Honey-Thyme Glaze, an American dinner recipe with parsnips, peeled and cut into 1/2-inch thick sticks, carrots, peeled and cut into 1/2-inch thick sticks, olive oil. It has about 40 min, about 200 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Roasted Parsnips and Carrots with Honey-Thyme Glaze is an American dinner recipe that takes about 40 min, makes 6 servings, has about 200 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonRoasted Parsnips and Carrots with Honey-Thyme Glaze ingredients
- 1.5 lbs parsnips, peeled and cut into 1/2-inch thick sticks
- 1.5 lbs carrots, peeled and cut into 1/2-inch thick sticks
- 3 tbsp olive oil
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 3 tbsp honey
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp white wine vinegar
How to make Roasted Parsnips and Carrots with Honey-Thyme Glaze
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the 1.5 lbs peeled and cut parsnips and 1.5 lbs peeled and cut carrots. Ensure they are cut into similar sizes (about 1/2-inch thick sticks) for even cooking.
- Drizzle the vegetables with 3 tbsp olive oil, 0.75 tsp kosher salt, and 0.5 tsp black pepper. Toss well until all the vegetables are evenly coated.
- Spread the seasoned parsnips and carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them; use two sheets if necessary.
- Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender-crisp and lightly browned at the edges.
- While the vegetables are roasting, prepare the glaze. In a small bowl, whisk together 3 tbsp honey, 1 tbsp chopped fresh thyme leaves, and 1 tbsp white wine vinegar until well combined.
- Once the vegetables are roasted, remove the baking sheet from the oven. Pour the honey-thyme glaze over the hot vegetables and toss gently to coat them evenly.
- Return the glazed vegetables to the oven for an additional 5-7 minutes, or until the glaze has slightly caramelized and appears sticky and shiny. Watch carefully to prevent burning.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately as a flavorful and vibrant side dish.
Roasted Parsnips and Carrots with Honey-Thyme Glaze FAQ
How do I make Roasted Parsnips and Carrots with Honey-Thyme Glaze?
Make Roasted Parsnips and Carrots with Honey-Thyme Glaze by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Roasted Parsnips and Carrots with Honey-Thyme Glaze?
The main ingredients include parsnips, peeled and cut into 1/2-inch thick sticks, carrots, peeled and cut into 1/2-inch thick sticks, olive oil, kosher salt, black pepper. The full ingredient list is included on this page.
How long does Roasted Parsnips and Carrots with Honey-Thyme Glaze take?
This recipe takes about 40 min, depending on prep speed and kitchen equipment.
How many calories are in Roasted Parsnips and Carrots with Honey-Thyme Glaze?
Recipe Genius estimates about 200 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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