Honey-Glazed Carrots and Parsnips

Roasted Carrots and Parsnips


2 or 3 carrots
2 or 3 parsnips
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme
Optional: 1 teaspoon dried rosemary
a pinch of salt


  • Preheat the oven to 400F. 
  • Cut carrots and parsnips in half lengthwise, then halve again. 
  • Mix the honey, olive oil, and dried thyme in a bowl.
  • Put the carrots and parsnips on a baking tray, evenly spaced. 
  • Brush on the honey/oil/herb mixture.  (You could also put the vegetables in a big bowl and just toss with the mixture until evenly coated.)
  • Season with salt, to taste.
  • Roast about 45 minutes or until the vegetables are slightly browned and crispy on the edge.



Serves 6

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