Honey Roasted Carrots and Parsnips
Indulge in the sweet and savory goodness of our Honey Roasted Parsnips and Carrots Recipe. These tender root vegetables plus orange slices are oven baked to perfection with a delicious honey glaze. Perfect as an easy side dish for any occasion, these easy roasted parsnips with orange slices will add a touch of sophistication to your dinner table.
Servings: 8
Calories: 165kcal
Ingredients
- 2 lbs carrots
- 1 lb parsnips
- 4 naval oranges
- 1 red onion
- 2 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 6 sprigs fresh thyme
Instructions
- Preheat oven to 425. Line a heavy baking tray with unbleached parchment paper.
- Prep veggies: peel parsnips and carrots and cut lengthwise into ¼" strips. Thinly slice onion. Cut oranges in half through the stem and then cut into ¼" thick half moons.
- In a medium sized bowl, toss cut veggies in olive oil, honey, salt and pepper. Mix until evenly coated.
- Turn veggies onto prepared baking pan. Spread evenly and then add the sprigs of fresh thyme on top.
- Roast in preheated 425 oven for 35 minutes, mixing once half way through.
- Remove thyme stems and transfer to serving platter or bowl. Sprinkle on some chopped fresh parsley or fresh thyme leaves if desired. Serve warm or at room temperature.
- Store in an airtight container in the fridge for 5 days.
Notes
Thyme: If you don't have any fresh thyme, use 1 teaspoon dried thyme and add it to the bowl when tossing the vegetables with the salt and pepper.
Baking sheet: Spread evenly so the vegetables are in one layer. If there's not enough room, use a second baking sheet.
Nutrition
Calories: 165kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 230mg | Potassium: 721mg | Fiber: 8g | Sugar: 17g | Vitamin A: 19128IU | Vitamin C: 53mg | Calcium: 91mg | Iron: 1mg