Honey Roasted Carrot Parsnip Medley

Honey Roasted Carrot Parsnip Medley

A delightful side dish featuring sweet carrots and parsnips, roasted with honey and thyme for a comforting flavor experience.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

Vegetables

3 pieces carrots, sliced Look for firm, vibrant orange roots.
3 pieces parsnips, sliced Peel and slice them into uniform pieces.

Seasonings and Oils

3 tbsp olive oil Can be replaced with avocado oil.
3 tbsp honey Maple syrup can be used for a vegan alternative.
1 tsp fresh thyme Rosemary or oregano are good substitutes.
Salt and pepper to taste Use generous amounts to enhance flavor.

Toppings

1/4 cup toasted walnuts Can use pecans or almonds for crunch.
Fresh parsley for garnish Can be replaced with cilantro or chives.

Method

Preparation

Preheat your oven to 425°F (220°C). Slice the carrots and parsnips into even pieces.

Toss the Vegetables

In a large bowl, combine the sliced carrots and parsnips. Drizzle with olive oil and honey, add fresh thyme, and season with salt and pepper. Toss until well coated.

Spread and Roast

Spread the vegetable mixture on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through for even cooking.

Serve

Once roasted, transfer to a serving platter and sprinkle with toasted walnuts. Garnish with fresh parsley and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, keep in a freezer-safe container for about 3 months. Reheat on low heat on the stovetop or in short bursts in the microwave.