Roasted Carrots and Parsnips with Honey and Herbs
Servings: 4 | Prep Time: 10 minutes | Cook Time: 25-30 minutes
Ingredients:
- 4 medium carrots, peeled and cut into sticks
- 4 medium parsnips, peeled and cut into sticks (or substitute turnips, radish or other roots)
- 2 tbsp olive oil
- 1 tbsp honey (or maple syrup for a vegan option)
- ½ tsp dried thyme (or ½ tbsp fresh thyme)
- ½ tsp salt
- ¼ tsp black pepper
- 1 clove garlic, minced (optional)
- 1 tbsp balsamic vinegar (optional, for extra depth)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the carrots and parsnips with olive oil, honey, thyme, salt, pepper, and garlic (if using).
- Spread them out in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until the edges are golden brown and caramelized.
- Drizzle with balsamic vinegar (if using) and toss gently before serving.
Notes:
- For extra crunch, sprinkle roasted nuts or seeds before serving.
- Try adding a pinch of cinnamon for warmth or red pepper flakes for a kick.
- Serve with fresh parsley or a squeeze of lemon for brightness.
Enjoy this simple, nourishing side dish that brings out the natural sweetness of root vegetables!
A Personal Reflection on Parsnips
I have always loved the idea of parsnips—this unique winter vegetable with a sweetness that’s just a little bit different from the familiar carrot. There’s something about the earthy flavor combined with that hint of sweetness that feels like a seasonal farm-fresh treat, something special to look forward to. It’s a nutrient-dense root vegetable that carries its own charm, almost like a forgotten gem waiting to be rediscovered in the kitchen.
Why Parsnips Aren’t My Favorite in Soup or Stew
But, to my surprise, parsnips and I don’t always get along when it comes to soups and stews. I’ve tried adding them to the pot, thinking they would blend in with the rest of the ingredients, but their distinct sweetness tends to stand out too much. It’s a bit overwhelming, like that one bold guest at a dinner party who can’t help but take the spotlight. In a stew, it just doesn’t work for me.
Roasting Parsnips: The Perfect Winter Dish
However, when I roast organic parsnips from our farm, it’s a whole different story. The heat draws out their natural sweetness in a way that’s soft and caramelized, without overwhelming the dish. I love the crispy edges and the tender center—they’re a perfect winter side dish, especially when paired with fresh, locally grown carrots.
Roasting with Rainbow Carrots
And if you’re lucky enough to have rainbow carrots from a local farm, well, it’s a match made in seasonal eating heaven! The colors and flavors meld beautifully, creating a warm, comforting dish that’s so simple, yet so satisfying.
Roast Your Parsnips for a Nourishing Meal
So, my advice? If you have organic parsnips, roast them. Whether on their own or with farm-fresh carrots, they’re a winter delight that’s worth savoring in its purest form.
At Willow Haven Farm, we’re here to help you bring healthy, organic food to your table. Whether you’re looking for nutrient-dense root vegetables or other seasonal farm-fresh ingredients, we’ve got you covered.
We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.
Reuben and Tessa DeMaster
Willow Haven Farm
P.S. Tell me how you like your parsnips. Any favorite recipes?
