These Honey Glazed Roasted Carrots and Parsnips with Goat Cheese are sweet, buttery, and guaranteed to upstage the main dish at any dinner table. Ready in 35 minutes, these thyme and honey butter glazed carrots and parsnips never disappoint!
JUMP TO RECIPEFor this easy and delicious veggie side dish, simple sheet pan roasted carrots and parsnips are tossed in a quick and easy honey and thyme butter that you can make on the stovetop while the veggies get roasted and caramelized.
To up the ante even further, the Roasted Carrots and Parsnips are topped with tangy goat cheese just before serving. This easy roasted veggie side dish is the perfect balance of sweet and savory that goes great with any main dish!
I love the combination of nutty, earthy parsnips and sweet, delicious carrots- the flavors are so complimentary, and the buttery herb-infused glaze and goat cheese takes this side dish to the next level!
Table of Contents
- What You'll Need (Ingredient Notes)
- How to Make Honey Glazed Roasted Carrots and Parsnips
- Tips & Variations
- FAQs (Frequently Asked Questions)
- Serving Suggestions & Pairings
What You'll Need (Ingredient Notes)
Carrots & Parsnips
You'll need about 4 medium sized parsnips, and 4 larger carrots. Cut these into uniform strips to make sure they cook evenly.
Olive oil, to coat the carrots and parsnips, and promote browning while roasting.
Garlic powder, onion powder, salt and pepper, for seasoning the veggies while they roast.
Honey and Thyme Butter
Butter, fresh thyme sprigs, and honey, to coat the finished veggies. You'll heat everything up in a small saucepan until it's warm and bubbly, and toss the roasted tender carrots and parsnips with the infused butter just before serving. Adding the glaze at the very end keep the veggies from burning and becoming too browned.
Don't Forget the Goat Cheese
Once the carrots and parsnips are roasted and delicious, and coated in the herby honey butter, you'll scatter crumbled tangy goat cheese over them while they are still nice and warm, to give the dish a creamy, tangy wow factor. You can use flavored goat cheese like honey goat cheese or herb goat cheese, or just plain chevre. All are super tasty!
How to Make Honey Glazed Roasted Carrots and Parsnips
Roast the veggies
Slice the carrots and parsnips into uniform strips, toss them in the seasonings, and roast them in a hot, 425 degree oven. You can do this all right on the baking sheet for less cleanup!
Pro Tip: use parchment paper to make cleanup even easier!
Make the Honey Thyme Butter
Towards the end of the roasting time, make your honey thyme butter glaze in a small saucepan in the stove. Toss the Roasted Carrots and Parsnips with the butter while they are still hot, right on the sheet pan.
Serve!
Transfer the carrots and parsnips to a serving plater, an top with crumbled goat cheese. To make things extra festive and pretty, you can garnish with some fresh thyme sprigs!
Tips & Variations
Swap the honey for maple syrup. You can use an equal part of real maple syrup, such as Amber Maple Syrup, in place of the honey for the glaze on the Roasted Carrots and Parsnips.
Do all carrots, or all parsnips. If you only have carrots, or just really love parsnips, you can use one or the other for this recipe, and just double up the amount of the one you love, or have on hand!
Swap the thyme for fresh parsley, lemon thyme, or rosemary! Play with the flavor of the glaze by swapping out the type of herbs! I would stay away from anything too pungent or tender, such as basil or fresh oregano.
Honey Glazed Roasted Carrots and Parsnips with Goat Cheese
Ingredients
- 4 parsnips, cleaned and cut into even strips, (peeling optional)
- 4 carrots, cleaned and cut into even strips, (peeling optional)
- 2 tablespoon extra-virgin olive oil
- salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 tsp onion powder
- ¼ cup (2 oz) crumbled goat cheese, (can use plain, honey flavored, or herb flavored)
Honey-Thyme Butter
- 4 tablespoon salted butter
- 4 sprigs fresh thyme
- 1 tablespoon honey
Instructions
- Preheat oven to 425 degrees. 2. Wash and (peel if desired) carrots and parsnips, and cut into uniform strips. 3. Place on a sheet pan, and toss with olive oil, salt, pepper, garlic powder and onion powder. Roast for 30-35 minutes , tossing halfway through, until tender/easily pierced with a fork. Once tender, remove from oven and set aside. 4. Towards the end of roasting, in a small saucepan over low heat- melt butter with thyme sprigs and honey. Stir until melted and bubbly, about 5 minutes. 5. Discard thyme sprigs from butter mixture, and pour butter mixture over vegetables onn the sheet pan, and toss to coat. Sprinkle top of hot vegetables with crumbled goat cheese and serve.
Notes
FAQs (Frequently Asked Questions)
What kind of carrots and parsnips should I use?
You can use standard carrots and parsnips, of a medium to large size. If you like, you can also use multi-colored fresh carrots for an extra pop of color. If you use baby carrots, do not cut them, so they roast evenly.
Can I use maple syrup instead of honey?
Yes! You can swap the honey in the glaze recipe for an equal part of maple syrup. I rem commend using real maple syrup, and prefer the flavor or Amber Maple Syrup for this recipe.
Do I need to peel the carrots and parsnips?
Nope! If you scrub them clean well with a veggie brush and wash them well, you're good to go!
How do I store leftovers?
To store leftover Roasted Carrots and Parsnips, transfer them to an airtight container, and store in the refrigerator for up to 4 days.
Serving Suggestions & Pairings
These Roasted Carrots and Parsnips make a great side dish to just about any meal, but go particularly well with poultry like Air Fryer Whole Roasted Chicken, Smoked Turkey, or Crockpot Turkey Breast.
If you're going all out, or prepping for a holiday table, these Roasted Carrots and Parsnips also go great with Broccoli Cheddar Casserole, Sweet Potato Gratin with Smoked Gouda and Rosemary, or Boursin Browned Butter Mashed Potatoes!
I am also partial to serving some crisp dry white wine with this dish too, as it pairs perfectly with the thyme and goat cheese!
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