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These Roasted Carrots and Parsnips with Honey-Thyme Butter and Goat Cheese are sweet, buttery, creamy- and guaranteed to upstage your main dish!

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I love the combination of nutty, earthy parsnips and sweet, delicious carrots- the flavors are so complimentary!

rainbow carrots

For this recipe, I decided to take my usual, simple sheet pan roasted carrots and parsnips and kick the flavor up a notch by tossing the tender, browned veggies in a quick and easy honey and thyme butter. To up the ante on the flavor even further- I threw some crumbled goat cheese on those suckers too! I was very pleasantly surprised with the result- a perfectly balanced sweet/salty/creamy side that goes great with any main- from roast chicken to pork loin.

Roasted Carrots and Parsnips with Honey-Thyme Butter and Goat Cheese

To make these Roasted Carrots and Parsnips, you will need:

  • Parsnips 
  • Carrots 
  • Olive oil 
  • Salt and pepper
  • Garlic powder 
  • Onion powder 
  • Unsalted butter 
  • Fresh thyme
  • Honey 
  • Crumbled goat cheese 

All you need to do is slice the carrots and parsnips into uniform strips, toss them in a bit of olive oil, salt, pepper, garlic powder and onion powder and roast them in a hot, 425 degree oven for about 30-35 minutes.

After that, you’ll melt the butter with the thyme and honey until it’s nice and bubbly, toss the veggies in the hot butter and top them with the crumbled goat cheese.

All that’s left after that is trying not to devour the whole plate yourself!

Roasted Carrots and Parsnips with Honey-Thyme Butter and Goat Cheese

For more delicious sides, check out my side dishes page!

Roasted Carrots and Parsnips with Honey-Thyme Butter and Goat Cheese

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Side Dish
Keyword: carrots, goat cheese, honey, parsnips, thyme

Ingredients

  • 4 parsnips, cut into even strips*
  • 4 carrots, cut into even strips*
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup crumbled goat cheese

Honey-Thyme Butter

  • 4 tbsp unsalted butter
  • 4 sprigs thyme
  • 1 tbsp honey

Instructions

  • Preheat oven to 425.
    2. Wash and peel 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 mins until tender/easily pierced with a fork. Once tender, remove from oven and set aside.
    4. In a small saucepan over low heat- melt butter with thyme sprigs and honey. Stir until melted and bubbly, about 5 mins.
    5. Discard thyme sprigs and pour butter mixture over vegetables, and toss to coat. Sprinkle top of hot vegetables with crumbled goat cheese and serve.

*Notes/Substitutions:

You could do all carrots or all parsnips if you like!

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