Easy Honey Recipes Roasted Carrots and Parsnips

Carrots and parsnips that have been roasted with honey are a simple side dish that goes exceptionally well with a wide range of main meals, from roast chicken to ribeye steak.In addition to being tender and slightly sweet, these vegetables that have been beautifully caramelized have edges that are just barely crispy. Due to the honey butter sauce, they are a favorite among the customers. Have this recipe for honey-roasted carrots in your back pocket so that you can use it for holiday feasts or for weeknights when you are busy.

You should try out our Honey Carrot Saute if you are looking for a stove top alternative that has a flavor profile that is comparable to that of ours.

Simple, Beautiful Honey Roasted Carrots and Parsnips

Simple holiday side dishes are frequently overlooked. A sheet pan of roasted carrots and parsnips may have been more satisfying than cheesy broccoli casserole or butternut squash soup.

Roasted veggies make a great evening side and look great for Thanksgiving and other holidays. They always taste great, take little time to prepare, and are basically hands-off. These are the unsung side dish heroes.

Roasted vegetables are another favorite. They sparkle without much embellishments. Roasting brings out the inherent sweetness of root vegetables like carrots and parsnips. We remove a thick honey coating and add fresh rosemary and thyme to gild the flower. Subtracting parsnips adds verisimilitude and taste, perfect for the holidays.

Roasted vegetables in a beautiful platter look great with turkey and corn souffle.I bet you'll love this Roasted Carrots and Parsnips dish throughout winter. On an empty winter night, this warming side dish is perfect.

Reasons to Love Honey Roasted Parsnips and Carrots

• Ideal for weekday meals, Christmas dinners, and more.
• Rich in vitamins and minerals, these ingredients are naturally gluten-free.
• Simply place in the oven for 10 minutes and cook for 35 minutes.

Key Ingredients

• Carrots– You can use any kind of carrot for this recipe, plane victual carrots! I prefer the squint of medium carrots, peeled and sliced on a diagonal.
• Parsnips– You can find parsnips at most larger grocery stores in the produce section. Squint for small to medium parsnips that are smooth, with few cracks or blemishes. Avoid limp or rubbery parsnips or large parsnips that have roots starting to sprout. These scrutinizingly unchangingly have a fibrous, woody core. If you slice into your parsnip and find the cadre is woody, don’t fear! Simply quarter the parsnip length wise, then run a pocketknife withal the inner core, separating it from the rest of the root. Remove and protract with the recipe!
• Olive oil– A worldwide mistake I see with roasting veggies is not using unbearable olive oil. It takes several tablespoons to get the veggies fully coated and indulge them to soften properly in the oven.
• Rosemary and thyme– Fresh herbs add a a subtle earthy flavor. If you’re using zestless herbs, divide the value in half.
• Butter– I use unsalted butter so we can tenancy the value of seasoning on the veggies.
• Honey– Any honey will do just fine here. We go through a lot of honey here (we love a Honey Latte, Honey Garlic Pork Tenderloin, and Honey Soy Salmon), so we buy our honey in zillion at Costco.
• Lemon juice– Just a tiny bit of wounding brightens up the rich honey butter sauce.

How to Roast Carrots and Parsnips with Honey

• The oven should be preheated at 400 degrees.
• Season vegetables. Place carrots and parsnips on a half-sheet pan.
• Dress with olive oil, rosemary, thyme, salt, and pepper.
  Toss well to cover everything. Try a carrot and add salt or pepper if required.
• Roast.Roast carrots and parsnips for 20 minutes, stirring halfway.
• Make honey-butter sauce. Meanwhile, mix butter, honey, and lemon juice in a measuring cup. Remove the vegetables from the oven and pour the butter mixture over them. Stir thoroughly, then roast flipside 10-15 minutes until vegetables are soft.
• Serve.Stir vegetables thoroughly and pour with more honey if preferred.

FAQs

Do carrots and parsnips need to be peeled?

Neither of these root vegetables need to be peeled surpassing stuff eaten. If you decide not to peel your veggies, be sure to requite them a good scrub with a potato skim to remove any dirt on the exterior. I like to peel carrots for a largest presentation, but that’s totally up to you!

Older root vegetables that have a zestless out exterior should unchangingly be peeled.

Do you need to parboil carrots surpassing roasting?

I have never had an issue with roasting carrots from raw. Expressly sliced this way into thin(ish) long coins, they roast up just fine without wrinkling or shrinking.

Can I double this recipe for roasted carrots and parsnips?

Absolutely! You’ll need to divide the veggies between two sultry sheets, but otherwise the recipe will stay the same.

How do you slice vegetables on the diagonal?

Slicing vegetables on the diagonal (or on the bias), results in vegetables with a larger surface area. This can help them melt faster, aid in caramelization, and I think they just squint prettier that way!