Description

These Easy Honey Dijon Roasted Carrots and Parsnips are a quick and delicious side dish, perfect for weeknights or holidays. The honey-mustard glaze caramelizes beautifully in the oven, turning humble root vegetables into a sweet and tangy crowd-pleaser.

Ingredients

Scale

1 pound carrots, peeled and cut into 3-inch sticks
1 pound parsnips, peeled and cut into 3-inch sticks
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped (optional)

Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
Peel the carrots and parsnips, then cut off the tops and tails. Cut them into sticks about 3 inches long and roughly 1/2 inch thick, making them uniform in size.
In a mixing bowl, whisk together the honey, Dijon mustard, olive oil, salt, pepper, and fresh thyme (if using) until well combined and emulsified.
Add the carrot and parsnip sticks to the bowl with the glaze. Toss everything together until every piece is well coated.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.
Roast for 10 minutes. Remove the pan from the oven and flip the vegetables using a spatula. Return to the oven and roast for another 10-15 minutes, until the vegetables are tender and the edges are golden brown and caramelized.
Remove from the oven and let the vegetables rest on the pan for 2-3 minutes. Transfer to a serving platter, drizzle any remaining glaze from the pan over the top, and garnish with extra fresh thyme if desired. Serve immediately.

Notes

For best results, cut vegetables uniformly to ensure even cooking. Don’t crowd the pan to avoid steaming. Flip halfway through for even caramelization. Use room-temperature honey for easier mixing. Vegetables can be prepped up to 24 hours ahead. Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or air fryer.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 c
Calories: 165
Sugar: 14
Sodium: 450
Fat: 7
Saturated Fat: 1
Carbohydrates: 25
Fiber: 5
Protein: 2

Keywords: roasted carrots, roasted parsnips, honey dijon, easy side dish, Thanksgiving side, root vegetables, caramelized vegetables