Honey Roasted Parsnips and Carrots Recipe

Honey Glazed Roasted Carrots and Parsnips with Goat Cheese

5 from 1 vote

Honey Roasted Parsnips and Carrots Recipe

Honey Roasted Parsnips and Carrots are roasted until tender and caramelized, tossed with warm honey thyme butter, and finished with creamy goat cheese for an easy sweet-and-savory fall or holiday side dish.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Side Dish

Cuisine: American

Keyword: carrots, goat cheese, honey, parsnips, roasted parsnips and carrots, thyme

Servings:

Calories: 267kcal

Author: Sharon Farnell

Equipment

sheet pan

Ingredients

1 lb parsnips, cleaned and cut into even strips (peeling optional)
2 lb carrots, cleaned and cut into even strips (peeling optional)
2 tablespoon extra-virgin olive oil
salt and pepper, to taste
1 ½ teaspoon garlic powder
1 ½ 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 the oven to 425°F.
Wash the carrots and parsnips, peeling if desired, then cut them into uniform strips.
Place the carrots and parsnips on a sheet pan. Toss with olive oil, salt, pepper, garlic powder, and onion powder. Roast for 30–35 minutes, tossing halfway through, until tender and easily pierced with a fork. Remove from the oven and set aside.
Toward the end of the roasting time, melt the butter with the thyme sprigs and honey in a small saucepan over low heat. Stir until melted and bubbly, about 5 minutes.
Discard the thyme sprigs. Pour the honey butter over the roasted vegetables on the sheet pan and toss to coat. Sprinkle the hot vegetables with crumbled goat cheese and serve.

Notes

Cut the carrots and parsnips into similar-sized pieces so they roast evenly.
Spread the vegetables in a single layer on the baking sheet. Overcrowding can make them steam instead of caramelize.
Add the honey thyme butter after roasting so the honey doesn’t burn in the oven.
Fresh thyme gives the best flavor, but rosemary or lemon thyme also work well.
Add the goat cheese while the vegetables are still warm so it softens slightly without completely melting.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven or air fryer for the best texture.

Nutrition