Honey Glazed Carrots And Parsnips Recipe

I used one tiny, surprising ingredient to make Honey Glazed Parsnips And Carrots take on an unexpectedly complex flavor; read on to see what it is.

I still get a little thrill when I bring out Honey Glazed Parsnips And Carrots to the table. It sounds simple, but a pile of parsnips glazed with raw honey somehow makes people stop talking and lean in.

I can’t promise it’s fancy, but it feels like a reveal, the kind of Carrot And Parsnip Recipe that makes you ask questions, like why didn’t I try this sooner. I’m always chasing small surprises in food, and this one keeps doing it, every family meal, every guest.

You’ll want to know whats in it, even if you think you already do.

Ingredients

• Carrots: sweet, crunchy, loaded with beta carotene, fiber, vitamin A, great for eyesight.
• Parsnips: nutty, starchy, a bit sweeter than potatoes, adds body and fiber.
• Honey: gives glossy sweetness, natural sugars, antibacterial hints, use sparingly or it’ll overpower.
• Ghee or olive oil: carries flavor, helps caramelize, provides rich, healthy fats.
• Lemon juice: optional, brightens flavors, adds acidic zip that balances honey’s sweetness.
• Thyme: earthy, subtle herb, gives savory notes, works well with root veg.
• Sea salt: brings out sweetness, enhances natural flavors, use modestly for balance.
• Parsley: fresh garnish, adds color and a mild peppery freshness, optional finishing touch.

Ingredient Quantities

• 1 lb (450 g) carrots about 3 to 4 medium
• 1 lb (450 g) parsnips about 3 to 4 medium
• 2 tbsp (30 ml) ghee or extra virgin olive oil
• 2 tbsp (30 ml) raw honey
• 1 tbsp (15 ml) lemon juice, optional
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley, optional for garnish

How to Make this

1. Preheat your oven to 425°F (220°C).

2. Peel the carrots and parsnips, trim the ends and cut them into similar sized pieces so they cook evenly — about 1/2 inch thick sticks or 3/4 inch rounds work well.

3. In a bowl toss the veggies with 2 tbsp ghee or olive oil, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1/2 tsp sea salt and 1/4 tsp black pepper until everything is coated.

4. Spread them in a single layer on a rimmed baking sheet lined with parchment, dont overcrowd the pan or they’ll steam instead of caramelize.

5. Roast for 15 minutes, stirring or shaking the pan once so the pieces brown evenly.

6. While they roast warm 2 tbsp honey so it pours easily (a few seconds in the microwave or over hot water), mix in 1 tbsp lemon juice if using. After the first 15 minutes, remove the tray and drizzle the honey mixture over the veggies, toss to coat.

7. Return to the oven and roast another 10 to 15 minutes until tender and nicely caramelized, stirring once more halfway through. If you want extra color you can put under the broiler 1 to 2 minutes but watch closely so the honey doesnt burn.

8. Transfer to a serving dish, sprinkle 1 tbsp chopped fresh parsley on top and serve warm.

Equipment Needed

1. Oven (preheat to 425°F)

2. Large rimmed baking sheet

3. Parchment paper to line the sheet

4. Large mixing bowl for tossing the veggies

5. Chef’s knife

6. Cutting board

7. Measuring spoons (tsp + tbsp) and a tablespoon measure

8. Silicone spatula or wooden spoon for stirring and tossing

9. Small microwave safe bowl or small saucepan to warm the honey

10. Oven mitts or potholders and a pair of tongs for shaking/stirring the pan, youll want them close

FAQ

Honey Glazed Carrots And Parsnips Recipe Substitutions and Variations

• Ghee or extra virgin olive oil: use unsalted butter or avocado oil, same amount. Butter makes it richer but watch the heat, avocado oil is neutral and handles high heat better.
• Raw honey: swap for pure maple syrup or agave nectar 1:1. If you prefer dry sweetener use a tablespoon or two of brown sugar, toss while roasting so it melts.
• Fresh thyme: use chopped rosemary or sage instead, but use less rosemary because its flavor is stronger. Dried thyme works too, about half the fresh amount.
• Carrots or parsnips: try sweet potatoes or rutabaga if you want a different sweetness and texture, roast until tender (timing is similar but check with a fork).

Pro Tips

– cut everything to the same size, seriously. if some pieces are big and some tiny, you’ll end up with burnt bits and crunchy bits, so spend the 2 extra minutes trimming them uniform and you’ll be glad.

– roast hot and in a single layer, dont crowd the pan or they’ll steam instead of getting that sweet caramel color; if needed use two sheets or a rack and flip once so both sides brown.

– warm the honey so it pours, and add it only after they’ve started to brown. honey added too early or put under the broiler for long will burn, so toss it on mid-roast and broil only for a few seconds while watching.

– finish smart: pick ghee for a nutty richness or olive oil for a lighter taste, and add lemon juice or flaky sea salt at the end to brighten the sweetness — herbs sprinkled right before serving stay fresher and look nicer.