Description

Sweet and spicy roasted carrots and parsnips caramelized in the oven and finished with a drizzle of hot honey and fresh parsley. An easy roasted vegetable side dish perfect for Easter dinner or any weeknight meal.

Ingredients

Scale

1 lb carrots, peeled and cut into sticks
1 lb parsnips, peeled and cut into sticks
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons hot honey
1 tablespoon fresh parsley, chopped

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Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Place the carrots and parsnips on the baking sheet.
Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the pan.
Roast for 20–25 minutes, flipping halfway through, until the vegetables are tender and caramelized.
Transfer to a serving platter.
Drizzle with hot honey while still warm and sprinkle with chopped parsley.
Serve immediately.

Notes

Cut the carrots and parsnips into similar sized sticks so they cook evenly.
If you prefer more heat, drizzle with extra hot honey or add a pinch of red pepper flakes.

Prep Time: 10 MINUTES
Cook Time: 25 MINUTES
Category: Side Dish
Method: BAKED
Cuisine: American