Roasted Carrots and Parsnips with Thyme

Show: Rescue ChefEpisode: Thanksgiving Rescue

Rated: 4 stars out of 5Rate itRead users' reviews (10)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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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Side DishSage, Sausage and Apple Dressing
DessertPumpkin Cheesecake

Classic Thanksgiving Menu (10)

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Comments & Reviews

recipe Roasted Carrots and Parsnips with Thyme
val auburn, WA 10-16-2009
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Perfect Side Dish
Rated: 5 stars out of 5

I served this last year and all my guests loved it! Easy easy side dish to serve that looks rustic and beautiful next to the... turkey. Tastes wonderful! Read more
recipe Roasted Carrots and Parsnips with Thyme
Andrea Chicago, IL 05-03-2009
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parsnips were great!
Rated: 3 stars out of 5

carrots needed to be cooked longer...otherwise was a hit
recipe Roasted Carrots and Parsnips with Thyme
Jennifer North Wales, PA 12-30-2008
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easy and delicious
Rated: 5 stars out of 5

As mentioned, put the parsnips in a bit ahead of time, but other than that, fantastic. These were the best carrots I've ever... had! So easy to do and taste unbelievable. Definitely recommended. Read more
recipe Roasted Carrots and Parsnips with Thyme
tara canton, CT 12-24-2008
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Side dish keeper!!!
Rated: 5 stars out of 5

I made this for Thanksgiving and Christmas this year. It was a nice change from the usual and a great way to get the kids to... eat parsnips! The flavor is balanced, simple to make and tastes awesome!Read more
recipe Roasted Carrots and Parsnips with Thyme
Jennifer Valrico, FL 12-22-2008
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Ellegant and Easy
Rated: 5 stars out of 5

Made this for a Christmas party dinner a few weeks ago. I used just a few parsmips (probably half a pound) because it's what... I had on hand and used 2-3 pounds of carrots since I was feeding a few more people that the recipe allots for. I cut the veggies in half lengthwise and then in 3rds, so my pieces were smaller (prepping them the night before I roasted them). I really didn't run into any issues with cooking time. I roasted about 5-10 minutes longer than the recipe calls for and at 25 degrees higher (as we were roasting turkey also) and it produced nice, slightly-firm veggies (not mushy). Excellent dish, will definitely make again!Read more
recipe Roasted Carrots and Parsnips with Thyme
Chris Rock Island, WA 12-07-2008
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A great fit for fall menues
Rated: 5 stars out of 5

As most have said, the carrots take a bit longer than the parsnips. I roasted mine at 425, then broiled them for the last 10... min and was quite satisfied with the results. I have served this with roast beef, chicken, turkey and roast pork and found them to be simply outstanding. A llittle extra honey dosen't hurt either.Read more