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When it comes to creating a side dish that captivates the taste buds while also delivering a wholesome punch, Sweet & Savory Honey Glazed Carrots and Parsnips stand out as a delightful choice. This dish marries the natural sweetness of root vegetables with the rich, complex flavors of honey and seasoning, resulting in a side that is both delicious and visually appealing. Whether served alongside a hearty roast or as part of a vibrant vegetarian spread, these glazed vegetables are sure to impress your family and guests alike.

Honey Glazed Carrots and Parsnips

Discover how to elevate your meals with Sweet & Savory Honey Glazed Carrots and Parsnips! This stunning side dish combines the natural sweetness of root vegetables with the rich flavors of honey and spices, creating an irresistible taste that’s perfect for any occasion. Not only are these glazed veggies delicious, but they're also packed with nutrients, supporting a healthy diet. Ideal for fall and winter gatherings, this recipe will impress family and friends alike.
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Ingredients
  

4 medium carrots, peeled and sliced into ½ inch rounds

4 medium parsnips, peeled and sliced into ½ inch pieces

3 tablespoons olive oil

3 tablespoons honey

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it's hot and ready for roasting.

    Prepare the Vegetables: In a large mixing bowl, combine the sliced carrots and parsnips, tossing them together to mix them evenly.

      Mix the Glaze: In a separate small bowl, whisk together the olive oil, honey, salt, black pepper, fresh thyme (or dried thyme), and lemon juice until the mixture is well blended and smooth.

        Coat the Vegetables: Pour the honey-glaze mixture over the carrots and parsnips. Using a spatula or your hands, toss gently but thoroughly until all the vegetable pieces are evenly coated with the glaze.

          Roast the Vegetables: Line a large baking sheet with parchment paper for easy cleaning, then spread the coated carrots and parsnips in a single layer on the sheet, making sure they aren’t overcrowded.

            Bake: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Stir the mix halfway through the cooking time to promote even caramelization and tenderness.

              Garnish and Serve: Once the vegetables are tender and beautifully caramelized, carefully remove them from the oven. Sprinkle chopped fresh parsley over the top for a pop of color and fresh flavor. Serve warm as a delightful, sweet, and savory side dish that pairs wonderfully with your favorite proteins.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings