Recipe Instructions:
Ingredients
4 medium carrots
4 medium parsnips
2 tablespoons honey
2 tablespoons butter melted
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Instructions
Preheat the oven to 425°. Line a baking tray with parchment paper or aluminum foil.
Scrub the carrots and parsnips well, and slice off the root and stem ends.
Cut the vegetables in half, then cut each half lengthwise in half, or into thirds for the thicker ends.
Spread the carrots and parsnips in a single layer of a parchment lined baking sheet and pour the honey mixture over them. Toss with your hands to coat well.
Sprinkle with thyme, salt, & pepper
Roast for 30 minutes, turning halfway through, or until the vegetables are fork tender and beginning to brown.
Serve hot, garnished with more fresh thyme sprigs or parsley if desired.
Notes
Try to cut the vegetables into equal sized pieces to ensure that they cook evenly.
Make sure the vegetables are spread in a single layer on the baking pan. This will allow the pieces to cook evenly, and also let's them brown instead of steam.
You can easily double or even triple this recipe. Just toggle the number of servings at the top of the recipe card. You will need two or more sheet pans. (See point above).
You can use just carrots for honey roasted carrots, or parsnips for honey roasted parsnips.
For a vegan version of these glazed parsnips and carrots, substitute maple syrup for the honey and replace the butter with more oil.
If you like a little bit of spice to balance the sweetness, try adding a pinch of red pepper flakes to the honey mixture before coating the veggies.
Store leftovers in the fridge in an airtight container for up to three days.
