Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.
Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.
For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.
Honey-Roasted Carrots and Parsnips
Makes about 6 servings
- 1 lb parsnips, trimmed and peeled
- 1 lb small carrots, tops removed and scrubbed
- 2 tbsp olive oil
- 2 tbsp honey
- Kosher salt and freshly ground black pepper
- 3 sprigs fresh thyme
- Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.
- Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.
- Serve right away.