Hot Honey Roasted Carrots and Parsnips
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.
- Prep Time: 10 MINUTES
- Cook Time: 25 MINUTES
- Total Time: 35 minutes
- Yield: 4 SERVINGS 1x
- Category: Side Dish
- Method: BAKED
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Place the carrots and parsnips on the baking sheet.
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Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
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Spread the vegetables in a single layer on the pan.
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Roast for 20–25 minutes, flipping halfway through, until the vegetables are tender and caramelized.
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Transfer to a serving platter.
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Drizzle with hot honey while still warm and sprinkle with chopped parsley.
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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.