Honey Roasted Carrots and Parsnips
These Honey Roasted Carrots and Parsnips are a great side dish to serve with any meal! Made in 30 minutes, they have a sweet caramelization from the honey and delicious flavor from ground coriander.
Servings: 4 people
Calories: 286kcal
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 3 tablespoons olive oil
- 3 tablespoons honey
- ½ teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon ground coriander
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 400˚F.
- Slice the carrots and parsnip on a long angle and place on a large baking sheet.
- Drizzle over 3 tbsp olive oil and 3 tbsp honey, and sprinkle ½ tsp salt, 1 tsp dried thyme, and 1 tsp ground coriander.
- Using a spatula, toss everything until evenly coated and spread in a single layer.
- Bake at 400˚F for about 20 minutes, stirring 2-3 times in between, until the vegetables are tender with caramelized edges.
- Sprinkle over 1 tbsp sesame seeds and serve.
Notes
- Carrots. I prefer to use medium carrots, as they have the best texture and flavor. I noticed that large carrots might be a bit “woody” and tasteless, while the thin ones might come out a bit soggy and more burnt.
- Sizing. When you chop carrots and parsnip, try to cut them in similar size, so they cook evenly.
- Honey. Honey is great to create caramelization. Sometimes I also like to use a mix of honey and maple syrup to have more flavor.
- Scraps. When you dice the carrots and parsnips and chop off the tops and bottoms, don’t throw the scraps away. I like to save and freeze all the scraps and use it for my Homemade Chicken Stock.
- How to store. You can store it in an air-tight container and refrigerate for 4-5 days.
Nutrition
Calories: 286kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 382mg | Potassium: 815mg | Fiber: 9g | Sugar: 24g | Vitamin A: 18968IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 2mg
