Honey Roasted Carrots and Parsnips with Garlic Butter

Grey pottery bowl with roasted carrots and parsnips and honey on the side.

5 from 1 vote

Honey Roasted Carrots and Parsnips with Garlic Butter

These Honey Roasted Carrots and Parsnips have golden, caramelized edges and a glossy garlic-butter glaze with just enough apple cider vinegar to keep the sweetness balanced. Roasting the vegetables before adding the honey helps them brown without burning, and the whole side dish is ready in about 35 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Author: Bailey Rhatigan

Equipment

large baking sheet
sharp knife
carrot peeler

Ingredients

2 lbs carrots, peeled
2 lbs parsnips, peeled
1½ Tbsp olive oil
½ tsp salt
1 tsp dried or fresh thyme
½ tsp black pepper
½ tsp cayenne pepper *optional for a light heat
3-4 Tbsp butter
3 Tbsp honey plus more for garnish
3 garlic cloves, minced
1½ Tbsp apple cider vinegar
1 Tbsp fresh parsley for garnish

Instructions

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!

Notes

Make ahead: Peel and cut the carrots and parsnips ahead of time and refrigerate until ready to roast. The honey-garlic butter can also be made in advance; gently rewarm it before glazing the vegetables.
Pan size: Give the vegetables plenty of room to roast in a single layer. If your sheet pan is crowded, divide them between two pans so they brown instead of steam.
Doneness: Use the vegetables, not just the clock, as your cue. The thickest pieces should be fork-tender with golden-brown edges before you add the glaze.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool completely, then freeze in an airtight container for up to 2 months. Keep in mind that the vegetables will be softer after thawing.
Reheating: For the best texture, spread leftovers on a sheet pan and reheat at 400°F until hot. The microwave works too, but the vegetables will be softer.

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