Honey & Thyme Roasted Parsnips and Carrots

Honey and thyme roasted carrots is a simple dish to prepare. Make it in bulk for easy meals later in the week.

It’s root vegetable season. Visit any farm stand or farmers’ market and you’ll find heaping piles of parsnips and carrots freshly dug from the earth. Grab a few pounds of each to create a few days’ worth of this vegetable side dish versatile enough to be served as part of a vegan or vegetarian meal or alongside a meat or fish dish. Pick up a bottle of the very best olive oil you can find, some local honey, and fresh thyme. The recipe is that simple.

Simple Roasted Parsnips & Carrots

adapted from a recipe by Danny Boome on the Food Network

Ingredients:

  • 8 large parsnips
  • 8 large carrots or 12 medium
  • 8 thyme sprigs
  • local honey
  • excellent olive oil
  • sea salt

Procedure:

  1. Preheat oven to 350 degrees and prepare 2 sheet pans with low sides so the vegetables can brown. Line the pans with parchment or recycled aluminum foil if you’d like.
  2. Scrub and peel the root vegetables. Cut off the tops and tips of each. In order for the vegetables to cook evenly, the pieces should be of equal size (which is why I don’t love Boome’s recipe saying to simply halve the vegetables lengthwise). For the carrots, cut them in half crosswise if they are more than 4 or 5 inches long, then cut them in half lengthwise and cut those in half lengthwise again. For the parsnips, cut off any thin tap roots, and cut the middle part off just below the top bulb. Leave the thin tap roots whole, cut the middle part and top bulb as you did with the carrots. You will likely have to cut the top bulb into at least three pieces once you halve it lengthwise to achieve cuts of roughly equal size.
    Parsnips ready to be roasted.

    The vegetables will shrink after they cook.
  3. Lay the carrots on one sheet pan (lined if you like) and the parsnips on another, drizzle with enough olive oil to coat, then honey to taste and mix well with a rubber spatula or your hands. Sprinkle with coarse sea salt and top with a few fresh thyme sprigs. As the vegetables cook, the thyme leaves will fall off the stems and be incorporated into the vegetables without any extra work on your part!
  4. Place the sheet pans on the middle and upper oven racks and roast for 20 minutes. After 20 minutes, stir the vegetables with a rubber spatula so they cook evenly and return to the oven for another 20 minutes. The vegetables should be just golden and tender. Test one piece to be sure and return to the oven for another 10 minutes if need be.
  5. To serve, either mix the vegetables together or serve in separate bowls. Refrigerate any leftovers and reheat in the oven.
Perfect with almost any meal, roasted root vegetables are tender and sweet.


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