Honey-roast Carrots and Parsnips with Rosemary
Honey-roast carrots and parsnips with rosemary are the perfect side dish that combines sweet, caramelized flavors with aromatic herbs. This easy-to-make recipe transforms simple vegetables into a stunning addition to any meal, whether it’s a festive gathering or a cozy weeknight dinner. With their vibrant colors and delightful crunch, these roasted veggies will not only impress your guests but also have everyone going back for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 3 tbsp olive oil
- 3 tbsp honey
- 2 tsp fresh rosemary, chopped
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together olive oil, honey, salt, pepper, and rosemary until well combined.
- Toss the carrots and parsnips in the dressing until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes or until golden brown and fork-tender, stirring halfway through.
- Serve warm as a delightful side dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 10g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, experiment with other herbs like thyme or sage. You can include sweet potatoes or beets for variety. Store leftovers in an airtight container for up to three days; reheat in the oven to maintain crispness.