Roasted Carrots and Parsnips with Thyme

Show: Rescue ChefEpisode: Carrie Harmon Thanksgiving

Recipe categories: Carrot, Vegetables,
more
- Technique : Roasting

Picture of Roasted Carrots and Parsnips with Thyme Recipe

1 Video | Photo: Roasted Carrots and Parsnips with Thyme Recipe

Rated 4 stars out of 5

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Total Time:: 30 min
Prep: 10 min
Cook: 20 min

Yield:: 4 servings

Level:: Easy

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Ingredients

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme

Directions

Preheat the oven to 350 degrees F.

Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.

Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.

After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

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Read all 15 reviews

By rbrady21

on February 03, 2013
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This was delicious..the combination was wonderful! I cut all of the veggies into thin french fries size...but I wouldn't recommend this. My husband thought they were very bad sweet and white potatoe fries and never said anything till the next day. I also used melted butter as I was out of olive oil...but will try with the heathier alternative.

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By mcapizzi

on January 16, 2011
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Excellent side dish. I also added a teaspoon or so of bouquet garni. This really added to the floral flavor of the parsnip

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By Chatterkeys

Owings, MD

on December 26, 2010
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Made this for Christmas dinner. I put the carrots in about 15 minutes ahead of the parsnips then re-tossed when I added the parsnips. It was very good. I reduced the honey by about half because I am diabetic. It was delicious! Next time I will add more thyme...

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