Healthy Honey Roasted Carrots And Parsnips Recipe

Roasted Carrots and Parsnips with a honey butter sauce and a dash of fresh rosemary and thyme make a healthy and flexible side dish for weeknight meals or holiday feasts.


– 1 lb. carrots, peeled and sliced on the diagonal – 1 lb. parsnips, peeled and sliced on the diagonal – 2 Tablespoons extra virgin olive oil – 1 teaspoon chopped rosemary – 1 teaspoon fresh thyme leave – Kosher salt and fresh ground black pepper – 2 Tablespoons butter, melted – 2 Tablespoons honey, plus more for drizzling – 1 teaspoon lemon juice


Warm the oven up to 400 degrees. On a half-sheet pan, put the carrots and potatoes. Put some olive oil on top and then add the rosemary, thyme, salt, and pepper. 

Step 1

Throw it around a lot so that everything gets covered. Try a carrot and add more salt or pepper if you think it needs it. Place the vegetables on the baking sheet in a single layer.

Step 2

Put the parsnips and carrots in the oven and roast them for 20 minutes. After 15 minutes, stir them around.

Step 3

While that is going on, mix the butter, honey, and lemon juice together in a measuring cup. Take the vegetables out of the oven and cover them with the butter mix. 

Step 4

Add more oil and stir it around. Put the pan back in the oven and roast for another 10 to 15 minutes, until the vegetables are soft.

Step 5

Mix the vegetables well, and if you want, add a little more honey on top. Do it.

Step 6

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