Roasted Carrots and Parsnips with White Balsamic
Elevate your side dish game with this vibrant recipe for Roasted Carrots and Parsnips with White Balsamic. Featuring the natural sweetness of earthy root vegetables, this dish is roasted to perfection, developing caramelized edges and tender centers. Tossed in a fragrant mixture of olive oil, garlic, and fresh thyme, and finished with a drizzle of white balsamic vinegar and honey glaze, every bite is a delightful balance of tangy, sweet, and savory flavors. Perfect for everything from holiday feasts to weeknight dinners, this easy-to-make recipe is ready in under an hour and ideal for serving alongside roasted meats, hearty grains, or even as a centerpiece for vegetarian spreads. With a sprinkle of fresh parsley for a pop of freshness, this dish will leave your guests raving about its aromatic, gourmet appeal.
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Recipe Information
Ingredients
- 500 grams carrots
- 500 grams parsnips
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon honey
- 2 pieces garlic cloves, minced
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel the carrots and parsnips, then cut them into evenly sized sticks or chunks to ensure even cooking.
In a large mixing bowl, combine the carrots and parsnips with olive oil, salt, pepper, minced garlic, and thyme leaves. Toss everything together until the vegetables are evenly coated.
Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast, not steam.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the vegetables halfway through for even browning.
While the vegetables are roasting, whisk together the white balsamic vinegar and honey in a small bowl to make the glaze.
After 25-30 minutes, remove the vegetables from the oven and drizzle the white balsamic glaze evenly over them. Toss gently to coat the carrots and parsnips.
Return the vegetables to the oven and roast for an additional 5 minutes, until the glaze slightly caramelizes and the vegetables are tender with golden edges.
Transfer the roasted carrots and parsnips to a serving platter and garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 52.7 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3431 mg | 73% | |
*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.
