These Honey-Roasted Carrots and Parsnips are a delicious way to add flavor and texture to your favorite root vegetables. With a sweet touch of honey and a pinch of thyme, this recipe will allow you to prepare a healthy and tasty side dish in less than 45 minutes.
6carrotspeeled and cut into ½-in/1-cm thick sticks (400 g/88 lb)
6parsnipspeeled and cut into ½-in/1-cm thick sticks (400 g/66 lb)
1teaspoonSalt
Black pepper
Instructions
Preheat the oven to 425°F/220°C.
Lightly toast the coriander and cumin seeds in a small skillet, stirring occasionally to bring out the nutty flavor.
Combine the toasted spices, honey, olive oil, fresh thyme with salt, and ground black pepper in a large bowl.
Add the carrots and parsnips to the mixture.
Spread the vegetables on a baking sheet lined with parchment paper.
Roast the vegetables in the oven for 30 to 45 minutes or until tender and golden.
Remove the vegetables from the oven and serve hot.
Notes
Cut the carrots and parsnips into similar-sized pieces (about 1-2cm in diameter) so they cook evenly.
Use enough oil for the vegetables to be golden and crispy.
Do not add too much honey; it burns easily and can make vegetables taste bitter.
Cook at a moderate cooking temperature (200°C to 220°C) to allow the vegetables to cook slowly and evenly, making them crispy and golden on the outside, while remaining tender on the inside. Too high a cooking temperature can burn the vegetables before they are cooked through.
Let the vegetables cook long enough to be cooked through and golden brown. We can test for doneness by pricking them with a fork.
Variants
Add diced red onions for extra flavor.
Replace the honey with maple syrup for a different touch of sweetness.