Honey-Roasted Carrots and Parsnips with Thyme

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Sweet and savory roasted vegetables with a touch of honey and fresh thyme, perfect as a side dish for any meal. This American-inspired vegetarian recipe, ready in about 45 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 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 lb, peeled and cut into 1-inch pieces carrots
• 1 lb, peeled and cut into 1-inch pieces parsnips
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb peeled and cut carrots, 1 lb peeled and cut parsnips, 3 tbsp olive oil, 2 tbsp honey, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until golden brown and tender when pierced with a fork.
3. Step 3: Remove from oven and let cool for 5 minutes. Sprinkle with additional fresh thyme if desired before serving.