Honey Roasted Carrots and Parsnips

5 from 1 vote

Delicious sweet savory Honey Roasted Carrots And Parsnips are a side dish favorite. Easy, addictive and pair great with many main dishes.

Prep Time10

Cook Time25

Total Time40

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Preheat the oven to 425º. While the oven is heating, clean, peel and slice carrots and parsnips into 1 inch pieces. Try to make them the same width, length and size so they cook evenly.
Add the chopped veggies to a large bowl. Add oil and seasonings. Mix well to ensure all veggies are evenly coated, add them to a large baking sheet so they lay in one single layer. Roast for 20 minutes or until fork tender.
In a medium size sauce pan or skillet, add the butter to low/medium heat. Add the garlic, melt butter and garlic, add the honey and apple cider. Turn the heat off and mix together well.
Once the carrots and parsnips are done, drizzle the honey butter sauce all over the carrots. Pop them back into the oven for another 3-4 minutes to bring them back to heat and coat them with the honey. Serve them in a large bowl and garnish parsley and a little flaky sea salt (optional) enjoy!

If the veggies are still hard, just cook them for another 10 minutes or until they are soft enough for your liking.

If you cannot find parsnips, just use all carrots.

Keep the size of the carrots and parsnips the same! This will ensure even cooking and easy eating.

Check for doneness. Test the doneness by inserting a fork or knife into a piece of carrot or parsnip. It should be tender but not mushy.

Don't burn the butter! Be sure to keep a close eye on the butter. Keep the heat really low, the butter can burn really quick.

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.