Recipes|Featured Main

Roasted Carrots and Parsnips with Honey Thyme Glaze

Roasted Carrots and Parsnips with Honey Thyme Glaze

Roasted Carrots and Parsnips with Honey Thyme Glaze Photo
Difficulty Level: Easy
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT30M
    20 Minutes
  • Yield:
    8-10 servings
Whip up some sweet & savory veggies with this flexible side that mingles with any holiday menu.
Ingredients
  • 2 pounds carrots, peeled
  • 2 pounds parsnips, peeled
  • olive oil
  • salt and pepper
  • 1 ½ tablespoons butter
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 907.18g carrots, peeled
  • 907.18g parsnips, peeled
  • olive oil
  • salt and pepper
  • 19.17g butter
  • 8.52g chopped fresh thyme
  • 25.56g honey
  • 8.52g apple cider vinegar

Whip up some sweet & savory veggies with this flexible side that mingles with any holiday menu.

Preparation
STEP 1

Preheat oven to 425°F.

STEP 2

Cut carrots and parsnips diagonally into 1/2-inch thick slices. Toss with oil and season with salt and pepper. Spread in a single layer on a cookie sheet (use 2 sheets if necessary). Roast for 10 minutes, then toss. Roast 5-10 minutes longer, or until browned and just tender.

STEP 3

While vegetables roast, melt butter with thyme in a small saucepan. When butter bubbles, add honey and vinegar. Stir and set aside.

STEP 4

Toss roasted vegetables with glaze and adjust seasoning to taste. Serve hot.

Options

Tags: Dairy-Free, Gluten-Free, Vegetarian, Holiday Favorites, Thanksgiving Recipes, Plant-Based

Sign up for our weekly featured recipe