Honey-Roasted Carrots and Parsnips with Thyme
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 ready in about 45 minutes pairs olive oil, honey, dried thyme 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
Instructions
- 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.
- 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.
- Step 3: Remove from oven and let cool for 5 minutes. Sprinkle with additional fresh thyme if desired before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Roasted Carrots and Parsnips with Thyme take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Roasted Carrots and Parsnips with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Honey-Roasted Carrots and Parsnips with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Roasted Carrots and Parsnips with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Roasted Carrots and Parsnips with Thyme?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
