Nectar-Kissed Roasted Roots

Why You’ll Adore These Roasted Carrots and Parsnips

This recipe isn’t just a side dish; it’s a culinary experience designed for maximum enjoyment and minimal effort. Here’s why these honey roasted root vegetables will quickly become a cherished favorite:

• Effortless Preparation: In today’s fast-paced world, an easy weeknight meal is a true blessing. This dish requires minimal hands-on time, allowing you to simply pop it into the oven and focus on other tasks or simply relax. It’s the ultimate set-it-and-forget-it side.
• Visually Stunning and Colorful: Prepare to dazzle your dinner guests with a plate full of vibrant hues! The combination of purple and orange carrots, bright red onion, beautifully caramelized parsnips, and citrusy orange slices creates an absolutely gorgeous and inviting presentation. It’s a feast for the eyes as much as it is for the palate.
• Naturally Delicious Flavors: The magic of roasting vegetables on a sheet pan is how it intensifies their natural sugars, bringing out an inherent sweetness that is incredibly appealing. This simple cooking method transforms ordinary root vegetables into something truly extraordinary, making them a favorite even among picky eaters.
• Elegantly Versatile for Any Occasion: While perfectly suited for a casual family dinner, the sophisticated flavors and beautiful presentation elevate this dish, making it an excellent choice for special gatherings. It stands out as a superb dairy-free option for Thanksgiving, Christmas, or any festive celebration, adding a touch of gourmet flair.
• Nutrient-Rich Goodness: Beyond their incredible taste, these vegetables are packed with essential vitamins, minerals, and fiber, contributing to a healthy and balanced diet. It’s a delicious way to boost your daily intake of beneficial plant-based nutrients.

Essential Ingredients and Clever Substitutions

Crafting these delectable honey roasted root vegetables requires a handful of fresh, quality ingredients. Here’s a closer look at what you’ll need and how you can adapt the recipe to your preferences:

• Parsnips: When roasted, fresh parsnips develop a uniquely sweet, earthy, and subtly savory flavor. If you’re new to parsnips, prepare for a wonderful discovery! They are a fantastic source of Vitamin C, iron, potassium, magnesium, and dietary fiber, making them as nutritious as they are delicious. Look for firm, unblemished parsnips, ideally smaller ones, as larger parsnips can sometimes have a woody core.
• Carrots: To add an extra layer of visual appeal and diverse nutrients, opt for rainbow carrots if available. Their varying colors—from deep purple to sunny yellow and classic orange—not only make the dish more attractive but also indicate a wider spectrum of beneficial antioxidants. Carrots are rich in beta-carotene, which converts to Vitamin A, crucial for vision and immune function.
• Oranges: The natural sweetness and vibrant acidity of oranges cut through the richness of the root vegetables beautifully. The vitamin C in oranges is particularly beneficial as it enhances the absorption of iron found in vegetables like parsnips and carrots. Ensure you wash the oranges thoroughly, as their skins will soften and become edible during the roasting process, adding a lovely zesty counterpoint.
• Red Onion: Don’t be deterred by the sharpness of raw red onion; when roasted, it mellows considerably, caramelizing into a sweet, tender component that perfectly complements the other flavors. It adds depth and a savory backbone to the dish.
• Fresh Thyme: The aromatic, woody notes of fresh thyme sprigs infuse the vegetables with a wonderfully savory and herbaceous flavor. It’s a key element that elevates the dish from simple to gourmet. If fresh thyme isn’t available, you can substitute with 1 teaspoon of dried thyme; just sprinkle it over the vegetables when tossing them with the glaze.
• Honey and Olive Oil: These two ingredients combine to create the simple yet incredibly effective honey glaze. The olive oil helps achieve that perfect roasted texture and contributes healthy fats, while the honey caramelizes the vegetables, imparting a beautiful golden hue and irresistible sweetness. Runny honey works best for even coating.
  • For a Vegan Version: To make this recipe entirely plant-based and oil-free, substitute the honey with an equal amount of maple syrup, and replace the olive oil with a splash of balsamic vinegar for a tangy, flavorful glaze.
• Sea Salt and Black Pepper: Essential seasonings that bring out all the natural flavors of the vegetables. Adjust to your taste preference.

Step 1: Prepare Your Ingredients. Begin by thoroughly scrubbing your parsnips and carrots with a vegetable brush. While peeling is optional for some, it often results in a smoother texture. Cut both the parsnips and carrots lengthwise into uniform, long pieces, approximately ¼-inch thick. This ensures they cook evenly and caramelize beautifully. If you have carrot greens, don’t discard them; they can be used to make a vibrant carrot top pesto.

Step 2: Slice Oranges and Onion. Wash the exterior of your oranges thoroughly to remove any surface residues. Since the skins will soften during cooking and become deliciously edible, proper cleaning is key. Cut each orange in half through the stem, then slice each half into thin, ¼-inch thick half-moon shapes. Repeat this slicing technique for the red onion, ensuring uniform pieces for even roasting.

Step 3: Combine Vegetables. Place all your prepared parsnips, carrots, sliced onions, and orange half-moons into a large mixing bowl. Ensure the bowl is spacious enough to allow for easy tossing.

Step 4: Glaze and Season. In a separate small bowl, whisk together the olive oil and honey until well combined. Pour this delicious honey mixture over the vegetables in the large bowl. Sprinkle generously with sea salt and freshly ground black pepper. Toss everything together thoroughly until all the vegetables are evenly coated in the sweet and savory glaze. This ensures every piece gets that delightful caramelization.

Step 5: Arrange on Baking Tray. Carefully transfer the glazed vegetables onto your prepared baking sheet. For optimal roasting and caramelization, it’s crucial to spread them into a single, even layer, ensuring no pieces are overlapping. If your baking sheet isn’t large enough to accommodate all the vegetables in a single layer, use a second baking pan. Finally, evenly distribute the sprigs of fresh thyme throughout the vegetables, allowing their fragrance to infuse the entire dish as it roasts.

Step 6: Roast to Perfection. Place the baking sheet into your preheated 425°F (220°C) oven. Roast for approximately 35 minutes. Halfway through the cooking time (around 17-18 minutes), gently toss the vegetables to ensure even cooking and browning on all sides. The vegetables are perfectly cooked when they are tender-crisp, beautifully golden, and slightly caramelized at the edges.

Debra’s Pro Tips for Perfect Roasted Vegetables

• Choosing Parsnips Wisely: When selecting parsnips, aim for smaller to medium-sized ones. Larger parsnips can sometimes develop a tough, woody core which should be removed before roasting for the best texture. Smaller parsnips tend to be sweeter and more tender throughout.
• Embrace the Orange Skins: Do not worry about the orange skins! After roasting, they become wonderfully soft, slightly caramelized, and infused with the sweet and savory flavors of the dish. They add a delightful zesty element and are completely edible, adding an extra layer of flavor and texture.
• Efficiency with Carrots: Opting for larger carrots can save you time and effort in the kitchen. They require less peeling and chopping compared to their smaller counterparts, making prep quicker without compromising on flavor or texture.
• A Green Addition: For an added boost of color and nutrition, consider including halved Brussels sprouts on your baking sheet during the last 15-20 minutes of roasting. Their slight bitterness pairs beautifully with the sweet glaze and other root vegetables.
• Holiday Meal Excellence: If you’re planning a holiday feast, this recipe is an outstanding gluten-free side dish choice. Its vibrant colors and comforting flavors make it a fantastic addition to Thanksgiving or Christmas dinner, and its simple, wholesome nature also makes it a perfect vegetable side for Passover celebrations.
• Even Roasting is Key: Always ensure your vegetables are spread in a single layer on the baking sheet. Overcrowding the pan can lead to steaming instead of roasting, resulting in soft, rather than beautifully caramelized, vegetables. Use two baking sheets if necessary.

Embrace the vibrant flavors and simple elegance of these honey roasted root vegetables. They are sure to become a cherished recipe in your culinary repertoire.

More Delicious Roasted Root Vegetable Recipes

If you’ve fallen in love with the magic of roasted root vegetables, you’re in for a treat! Explore these other fantastic recipes that celebrate the earthy goodness and sweet caramelization that only roasting can achieve:

• Balsamic Roasted Root Vegetables
• Whole Roasted Beet Salad with Balsamic Vinaigrette
• Whole Roasted Carrots with Tahini Sauce
• Crispy Roasted Miso Potatoes

Honey Roasted Carrots and Parsnips

Author: Debra Klein

Indulge in the sweet and savory goodness of our Honey Roasted Parsnips and Carrots. These tender root vegetables, alongside vibrant orange slices, are oven-baked to perfection with a delicious honey glaze. Perfect as an easy side dish for any occasion, these easy roasted parsnips with orange slices will add a touch of sophistication to your dinner table.

Equipment

• Sheet pan
• Peeler
• Unbleached Parchment Paper

Ingredients

• 2 lbs carrots
• 1 lb parsnips
• 4 naval oranges
• 1 red onion
• 2 tablespoons olive oil
• 1 tablespoon honey
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 6 sprigs fresh thyme

Instructions

1. Preheat your oven to 425°F (220°C). Line a heavy baking tray with unbleached parchment paper. This step is crucial for easy cleanup and preventing sticking.
2. Prep veggies: Peel the parsnips and carrots, then cut them lengthwise into ¼-inch thick strips, ensuring they are roughly the same size for even cooking. Thinly slice the red onion. Cut the oranges in half through the stem, then slice each half into ¼-inch thick half-moon shapes. Remember to wash the oranges thoroughly.
3. In a large bowl, combine the cut parsnips, carrots, onions, and oranges. In a separate small bowl, whisk together the olive oil, honey, sea salt, and black pepper to create your glaze. Pour the honey mixture over the vegetables.
4. Toss the vegetables thoroughly until they are all evenly coated in the honey glaze. This ensures every piece gets a beautiful caramelization and flavor infusion.
5. Transfer the coated vegetables onto the prepared baking pan, spreading them into a single, even layer. Avoid overcrowding the pan; if necessary, use a second baking sheet to ensure proper roasting. Distribute the fresh thyme sprigs evenly among the vegetables.
6. Roast in the preheated 425°F (220°C) oven for 35 minutes. Make sure to toss the vegetables gently halfway through the roasting time (around 17-18 minutes) to promote even cooking and browning. The vegetables should be tender and beautifully golden brown when perfectly cooked.
7. Once roasted, remove the woody stems from the thyme sprigs. Transfer the vibrant medley of roasted vegetables to a serving platter or bowl. For an extra touch of freshness, sprinkle with some chopped fresh parsley or additional fresh thyme leaves if desired. Serve warm or at room temperature.
8. Store any leftover honey roasted carrots and parsnips in an airtight container in the fridge for up to 5 days. For best reheating, use an oven at 375°F (190°C) for about 15 minutes until warmed through.

Notes

• Thyme: If fresh thyme is unavailable, you can substitute with 1 teaspoon of dried thyme. Add it to the bowl along with the other seasonings when tossing the vegetables with the glaze.
• Baking Sheet: Achieving a single, even layer on your baking sheet is essential for proper caramelization. If your vegetables are crowded, they will steam instead of roast. Use an additional baking sheet if needed to ensure ample space.

Nutrition

The following nutritional information is an estimate based on online tools. Please note that actual nutritional values may vary depending on specific ingredients and preparation methods. It is recommended to calculate the nutritional information with the actual ingredients you used for the most accurate representation.

• Calories: 165 kcal
• Carbohydrates: 32 g
• Protein: 3 g
• Fat: 4 g
• Saturated Fat: 1 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 3 g
• Sodium: 230 mg
• Potassium: 721 mg
• Fiber: 8 g
• Sugar: 17 g
• Vitamin A: 19128 IU
• Vitamin C: 53 mg
• Calcium: 91 mg
• Iron: 1 mg

Did you make this recipe?

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