Honey and Balsamic Oven Roasted Carrots and Parsnips
Elevate your side dish game with these Honey and Balsamic Oven Roasted Carrots and Parsnips—a perfect harmony of sweet, tangy, and savory flavors! This recipe transforms humble root vegetables into a show-stopping accompaniment with a rich honey-balsamic glaze infused with garlic and thyme. Roasted to golden perfection, these caramelized veggies boast crispy edges and tender centers, making them a delightful addition to any meal. Easy to prepare with just 15 minutes of prep time, this dish is ideal for weeknight dinners or holiday feasts alike. Garnished with fresh parsley for a pop of color, these roasted carrots and parsnips are as visually appealing as they are delicious. Perfectly sweet, earthy, and irresistibly flavorful, this side dish is sure to become a new family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Carrots
- 500 grams Parsnips
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper or foil for easy cleanup.
Peel the carrots and parsnips, then slice them into evenly sized sticks (about 3 inches long and 1/2-inch thick) to ensure even cooking.
In a large mixing bowl, combine the olive oil, honey, balsamic vinegar, garlic powder, dried thyme, salt, and pepper. Whisk together to form a smooth marinade.
Add the carrot and parsnip sticks to the bowl and toss them thoroughly in the marinade until all pieces are well coated.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are evenly spaced for proper roasting.
Place the baking sheet in the preheated oven and roast for 25 minutes, stirring halfway through to promote even browning.
After 25 minutes, increase the oven temperature to 220°C (425°F) and roast for an additional 10 minutes until the edges are crispy and caramelized.
Remove the roasted carrots and parsnips from the oven and let them cool for 2-3 minutes.
Garnish with fresh parsley, if desired, and serve warm as a side dish.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 86.2 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
