Recipe for Honey-Glazed Carrots and Parsnips | Almanac.com

Honey-Glazed Carrots and Parsnips

Photo Credit
Serves 6
Preparation Method
Print Friendly and PDF

Honey-Glazed Carrots and Parsnips make for a simple but excellent combination. For a special meal, lay fresh sprigs of rosemary and thyme over the vegetables before roasting.

2 or 3 carrots
2 or 3 parsnips
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary (optional)
salt, to taste

Preheat oven to 400°F. 

Cut carrots and parsnips in half lengthwise, then in half again. Place on a baking sheet, evenly spaced. 

In a bowl, combine honey, oil, thyme, and rosemary (if using). Brush mixture over carrots and parsnips. Season with salt.

Bake for 45 minutes, or until vegetables are slightly browned and crispy on edges.


About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!