Description
This is a simple recipe with roasted root vegetables that’s finished with a honey butter glaze for amazing flavor!
Ingredients
Units
Scale
- 1 pound carrots
- 1 pound parsnips
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 2 teaspoons honey
Instructions
- Preheat oven to 400 degrees F.
- Wash and peel carrots and parsnips. Cut them in half around the equator, and then into 2-inch thick pieces. I used larger parsnips than carrots, so I had to cut the parsnips in more pieces than the carrots. This will just depend on the size of your carrots and parsnips.
- Place the vegetables in a single layer on a sheet pan covered in aluminum foil. Drizzle with oil, salt, and pepper and toss to coat. Roast 35-40 minutes, until the vegetables are very tender and starting to brown.
- Meanwhile, melt the butter and combine it with the honey in a small bowl.
- Transfer vegetables to a medium bowl and drizzle the honey mixture over them. Toss to coat evenly. Serve and enjoy!
Notes
- If you have small carrots and/or small parsnips, you can either leave them whole or simply cut them in half length wise.
- If you’re making this recipe for a bigger crowd, it can easily be doubled. Just evenly distribute the vegetables among two baking sheets.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: side dish recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 228
- Sugar: 13.7 grams
- Fat: 10.5 grams
- Saturated Fat: 2.9 grams
- Carbohydrates: 34.3 grams
- Fiber: 8.8 grams
- Protein: 2.5 grams