Honey Roasted Carrots and Parsnips

Roasted carrots and parsnips in a balsamic honey glaze.

Print Recipe

5 from 2 votes

Honey Roasted Carrots and Parsnips

Carrots and parsnips oven roasted in a buttery, balsamic vinegar and honey glaze with herbs.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: honey balsamic glaze, honey roasted carrots and parsnips, roast carrots, roast parsnips

Servings: servings

Calories: 172kcal

Author: Erin

Cost: $3.10

Ingredients

1 pound carrots peeled and trimmed
1 pound parsnips peeled and trimmed
1 stick butter
½ teaspoon granulated garlic
⅛ cup balsamic vinegar
⅛ cup honey
thyme fresh, or similar herb
coarse salt
coarse ground pepper

Instructions

Preheat oven to 350 degrees Fahrenheit.
Melt the butter in the microwave or on the stove top.
Whisk in the balsamic vinegar and garlic powder into the butter, and set aside.
Peel the carrots and trim the ends off; cut into halves long ways.
Peel the parsnips and trim the ends off, cut into halves or quarters, long ways.
Arrange cut vegetables and herbs on a baking sheet lined with parchment paper (to avoid sticking).
Drizzle the vegetables with half of the butter and balsamic mixture.
Sprinkle the vegetables liberally with coarse salt and pepper and toss.
Bake for 20 minutes.
Remove the vegetables from the oven and whisk the remaining butter mixture with the honey, and drizzle that over the vegetables.
Bake for an additional 10 minutes, or until golden brown and caramelized on the edges.

Notes

To prepare in advance, toss the vegetables in half of the butter and balsamic mixture (without the honey) and store in the fridge for up to 24 hours.

Reserve the remaining mixture for when you're ready to roast the vegetables.

Bake for 20 minutes as directed in the recipe card, whisk the remaining butter mixture with the honey and bake an additional 10 minutes or until browned and caramelized.

Leftover honey roasted carrots and parsnips can be stored in the fridge, and reheated on a baking sheet for 5-10 minutes at 350 degrees until edges are crisped again.

Nutrition