Best Honey-Glazed Carrots and Parsnips Recipe: A Sweet-Savory Side Dish Star
Herb-infused butter and a sweet glaze elevate winter roots into a sophisticated side dish.
Best Honey-Glazed Carrots and Parsnips Recipe
There’s a reason honey-glazed carrots and parsnips have become a beloved staple at holiday gatherings and weeknight dinners alike—they’re easy, sweet, savory, and a gorgeous way to get more colorful vegetables on your plate. Whether you need a quick side for Easter, Thanksgiving, or just a Tuesday night, this recipe will make root vegetables the star of the show.
Why You’ll Love This Recipe
Carrots and parsnips are naturally sweet, and when roasted with a touch of honey, thyme, and good olive oil, their flavors deepen and caramelize beautifully. Add a pat of butter for richness, and the result is a side dish that feels indulgent but is actually wholesome and simple—perfect for feeding a crowd or elevating your everyday meal.
Ingredients
- 2 lbs carrots, peeled and cut into ½-inch sticks
- 2 lbs parsnips, peeled and cut into ½-inch sticks
- ¼ cup olive oil
- 2 tsp kosher salt
- Black pepper, to taste
- 2 Tbsp salted butter
- 1 Tbsp chopped fresh thyme, plus more for topping
- 3 Tbsp honey
Step-by-Step Instructions
Follow these easy steps for perfectly glazed carrots and parsnips every time.
Step 1: Sauté the Vegetables
Heat a large skillet with olive oil over medium-high heat. Add carrots and parsnips, season with salt and pepper, and toss to coat. Cook, gently tossing occasionally, until vegetables are tender and develop golden spots—about 15 to 20 minutes.
Step 2: Glaze and Finish
Reduce heat to low. Add butter, thyme, and 2 tablespoons honey, tossing until butter melts and vegetables are well coated—about 2 to 4 minutes. Transfer the mixture to a serving platter, drizzle with the remaining tablespoon of honey, and garnish with extra fresh thyme.
Recipe Tips and Techniques
- Cut Evenly: For even cooking, cut carrots and parsnips into similar-sized sticks—about ½-inch thick.
- Choose Fresh Herbs: Fresh thyme adds a bright, savory note that balances the sweetness of the honey—don’t skip it.
- Don’t Rush Browning: Allow the vegetables time to caramelize in the pan for maximum flavor.
- Extra Honey Finish: Drizzling honey at the end enhances both appearance and sweetness.
Variations and Serving Suggestions
| Variation | Description | Best For |
|---|---|---|
| Citrus Twist | Add zest and juice of an orange or lemon for brightness. | Lighter meals, spring menus |
| Cumin & Coriander | Brown Sugar Glaze: Swap honey for brown sugar and add warm spices. | Autumn dinners |
| Roasted Instead of Sautéed | Roast the vegetables in the oven with a honey-thyme mix for hands-off ease. | Busy weeknights, meal prep |
Perfect Pairings
These honey-glazed carrots and parsnips pair beautifully with:
- Roast chicken or turkey
- Herb-crusted pork loin
- Sautéed or roasted salmon
- Classic mashed potatoes
- Green salads with vinaigrette
Nutritional Highlights
Carrots and parsnips are rich in fiber, vitamins A and C, and antioxidants. This dish balances sweetness with olive oil’s heart-healthy fats and the richness of butter. While honey adds natural sweetness, the overall dish is a wholesome addition to any meal.
What others are reading
Make-Ahead and Storage Tips
- Make-Ahead: Prep carrots and parsnips up to a day in advance; store chilled until ready to cook.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a 375°F oven for 10 minutes to restore crispness.
- Freezing: This dish does not freeze well due to the honey and butter glaze.
Frequently Asked Questions (FAQs)
Q: Can I roast the carrots and parsnips instead of sautéing them?
Yes, for a hands-off approach, roast the vegetables at 400°F with olive oil, honey, thyme, salt, and pepper for 25–30 minutes, stirring halfway, until tender and caramelized.
Q: Can I use dried thyme instead of fresh?
Fresh thyme is recommended for its vibrant flavor, but you can substitute ½ teaspoon dried thyme if necessary.
Q: How do I reheat leftovers?
Reheat in the microwave for convenience, or warm in a 375°F oven for about 10 minutes to bring back some crispness.
Q: Can I use other root vegetables?
Absolutely! Try adding sweet potatoes, turnips, or rutabagas for variety.
Q: Is this recipe suitable for special diets?
For a vegan version, use maple syrup instead of honey and omit the butter. This recipe is naturally gluten-free.
Conclusion
Honey-glazed carrots and parsnips are the ultimate two-ingredient side dish that tastes far greater than the sum of its parts. With a sweet-savory glaze, a hint of fresh thyme, and a beautiful caramelized finish, this recipe is sure to become a staple for special occasions and everyday meals alike. Whether you sauté or roast, serve it as part of a holiday feast or a simple family dinner, this dish delivers flavor and color every time.
Final Tips
- Don’t overcrowd the pan—give vegetables room to caramelize, not steam.
- Add a squeeze of lemon or orange juice before serving for a bright, springy finish.
- Drizzle extra honey at the table for a gorgeous presentation and extra sweetness.
References
- https://www.ourhappymess.com/honey-roasted-carrots-and-parsnips/
- https://www.thepioneerwoman.com/food-cooking/recipes/a33248884/honey-glazed-carrots-and-parsnips-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62709021/roasted-carrots-with-honey-herb-butter-recipe/
- https://recipesremembered.wordpress.com/2012/12/22/honey-glazed-roasted-carrots-parsnips/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39372056/carrot-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39368280/candied-carrots-recipe/
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