Roasted Carrots and Parsnips with Thyme

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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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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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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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Very good and easy. I had to cook an extra 15 minutes to get the tenderness desired-otherwise, just right!

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i've made this numerous times! prior to this...i'd never eaten parsnips. now...i go in search of them. i tend to cook this longer than required...and also add a few red pepper flakes for a bit of heat. delish!

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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!

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carrots needed to be cooked longer...otherwise was a hit

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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.

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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!

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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!