Herb-Roasted Root Vegetables with Honey Glaze
Sweet caramelized carrots and parsnips coated in a delicate herb-honey glaze for a comforting yet sophisticated side. This Mediterranean-inspired Valentine’s Day recipe (gluten free), ready in about 40 minutes, pairs carrots, parsnips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 1/4 cup olive oil
- 2 tbsp, finely chopped fresh rosemary
- 1 tbsp, finely chopped fresh thyme
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, combine 2 medium peeled carrots, 2 medium peeled parsnips, 1/4 cup olive oil, 2 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until vegetables are evenly coated.
- Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until edges are golden and tender when pierced with a fork.
