Roasted Carrots and Parsnips

Bring a Touch of Sweetness to Your Table with Roasted Carrots and Parsnips

Roasted carrots and parsnips are one of those dishes that manage to warm both your kitchen and your heart.

With their natural sweetness and beautiful golden hue, these roasted veggies are not only a feast for the eyes but also a treat for the taste buds.

They’re incredibly easy to prepare, making them perfect for a weeknight dinner or a special occasion.

Drizzled with olive oil and sprinkled with fresh thyme, these root vegetables transform into a caramelized delight that’s hard to resist—especially if you add a touch of honey on top!

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 150
• Protein: 1g
• Carbohydrates: 32g
• Fat: 6g
• Fiber: 6g
• Sugar: 6g
• Sodium: 50mg

Why I Love This Roasted Carrots and Parsnips

There’s something truly delightful about sinking my teeth into beautifully roasted carrots and parsnips.

They bring back memories of family dinners where the kitchen smelled heavenly as the dishes came out of the oven.

I love how easy this recipe is—all you need is a sprinkle of salt, pepper, and thyme, and you have a side dish that feels fancy but is surprisingly simple to make. Plus, roasted veggies pair well with just about anything, making them a versatile addition to any meal.

And let’s not forget that drizzle of honey! It’s the secret touch that elevates the dish to something special.

Ingredients

• 4 large carrots, peeled and cut into sticks
• 4 parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1 tablespoon honey (optional)

How to Make Roasted Carrots and Parsnips

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature is essential for achieving the perfect caramelization on your veggies.

Step 2: Prepare the Vegetables

In a large bowl, combine your peeled and cut carrots and parsnips. The vibrant colors of these vegetables will brighten up your kitchen!

Step 3: Coat with Olive Oil

Drizzle the olive oil over the veggies, then toss everything to coat evenly. You want every piece to be glistening with that lovely oil.

Step 4: Season to Taste

Sprinkle salt, pepper, and thyme over the mixture. Mix it well again, so the flavors are infused throughout.

Step 5: Arrange on Baking Sheet

Spread the vegetables in a single layer on a baking sheet. Making sure they aren’t crowded will help them roast evenly and crisp up nicely.

Step 6: Roast in the Oven

Pop the baking sheet into the preheated oven and roast for 25-30 minutes. Make sure to stir halfway through the cooking time to ensure even roasting. They should come out tender and golden brown.

Step 7: Drizzle with Honey (Optional)

If you want to add a touch of sweetness, drizzle with honey just before serving. This extra step really brings out the flavors of the roots!

Tips & Variations

• To keep your roasted carrots and parsnips crispy, avoid overcrowding the baking sheet. Use two sheets if needed.
• For extra flavor, try adding a sprinkle of garlic powder or some chili flakes for a bit of heat.
• If you’re looking for a vegan option, simply skip the honey or use maple syrup instead.
• These roasted veggies are fantastic served warm or at room temperature, making them perfect for potlucks!

Delicious Variations

• Honey-Glazed Brussels Sprouts: Roasted Brussels sprouts tossed with honey for a sweet, savory side.
• Maple Roasted Sweet Potatoes: Sweet potatoes roasted in a maple glaze, perfect for holiday meals.
• Moroccan Spiced Cauliflower: Cauliflower florets seasoned with warm spices and roasted until golden.
• Herbed Roasted Beets: Beetroots roasted with fresh herbs for an earthy, vibrant dish.

Serving Suggestions for Roasted Carrots and Parsnips

These roasted carrots and parsnips are best served warm, directly from the oven. They make a perfect side dish for grilled chicken or beef and pair beautifully with a citrusy salad.

I love serving them alongside a creamy goat cheese sauce—just drizzle some melted goat cheese over the top for an elegant finish.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for about 10 minutes at 350°F (175°C) to restore their crispness.

For longer storage, you can freeze them! Just place the cooled roasted veggies in a freezer-friendly container, and they’ll last for up to 3 months. Be sure to reheat them in the oven for the best texture.

Helpful Questions

1. Can I use frozen carrots and parsnips?
   While fresh is best for texture, frozen veggies can work. Just adjust the cooking time and ensure they are evenly spaced to prevent steaming.

2. Is it necessary to peel the parsnips?
   Peeling is not absolutely necessary as the skin is edible, but peeling removes any bitterness, giving a smoother taste.

3. What other seasonings can I add?
   Feel free to experiment with spices like cumin, paprika, or even a sprinkle of fresh rosemary for a unique twist.

4. Can I make this dish ahead of time?
   You can prep the veggies in advance and toss them with olive oil and seasonings. Just bake them right before serving.

5. How do I know when the carrots and parsnips are done?
   They should be fork-tender and have a nice caramelized color. If they’re starting to brown too much, you can lower the temperature slightly.

Enjoy this delightful Roasted Carrots and Parsnips dish, and let the sweetness shine at your next meal!

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