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

Feel free to use any other strongly flavored melting cheeses for this dish! You can make this gluten free by using gluten free breadcrumbs or ground walnuts in the topping.

Sign up for our weekly featured recipe