{"id":44279,"date":"2022-10-19T13:48:49","date_gmt":"2022-10-19T17:48:49","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=44279"},"modified":"2024-01-27T08:01:34","modified_gmt":"2024-01-27T13:01:34","slug":"roasted-carrots-and-parsnips","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/roasted-carrots-and-parsnips\/","title":{"rendered":"Roasted Carrots and Parsnips"},"content":{"rendered":"

Honey Roasted Carrots & Parsnips is an easy side dish that's far more impressive than it has any right to be! Perfect for any holiday spread!<\/p>\n

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My husband and I both love roasted vegetables. As I\u2019m writing this, we\u2019re both blissed out over a lunch that involved hasselback style roasted mini butternut squash - augh, so good.<\/p>\n

Anyway, we especially love roasted root vegetables, which are just coming into season now.<\/p>\n

Roast potatoes, Sweet potatoes, beets, carrots, parsnips...<\/p>\n

... as part of a weeknight meal, alongside a roast chicken with a regular Sunday roast dinner, Thanksgiving, or Christmas dinner, we\u2019re all about whatever roast root veggie is on the table.<\/p><\/div>\n

Anyway, with holiday dinner menus coming to mind, I figure it\u2019s time for me to share my honey-glazed carrots and parsnips recipe.<\/p>\n

It\u2019s an easy side dish to whip up with just a few minutes of effort. <\/p>\n

The savory, delicious honey glaze boosts and accents the natural sweetness of the roasted parsnips and carrots. <\/p>\n

It\u2019s a beautiful, colorful, and tasty side dish that the whole family will love!<\/p><\/div>\n

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Ingredients<\/h2>\n

This honey roasted parsnips and carrots recipe uses really simple ingredients that you should be able to find in any grocery store. A few notes:<\/p>\n

Carrots & Parsnips<\/h4>\n

I use a pound of carrots and a pound of parsnips, but feel free to play with the proportions if you\u2019d like.<\/p>\n

Prefer parsnips? Use more! <\/p>\n

Want nothing BUT carrots? Use 2 lbs. It\u2019s all good.\n<\/p><\/div>\n

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Honey<\/h4>\n

Generally speaking, II use a neutral flavoured liquid honey for this recipe - generally clover. Orange blossom honey also works well with carrots and parsnips.<\/p>\n

Maple syrup is a tasty substitute, and works well in this recipe.<\/p>\n

Fresh Herbs<\/h4>\n

I like to use fresh rosemary in this recipe - 1 tablespoon - but I\u2019ve also used dried, when I don\u2019t have fresh on hand. (1 \u00bd teaspoon if dried.)<\/p>\n

I also like to top it all off with fresh parsley on top - usually Italian parsley \/ flat leaf parsley, but regular curly parsley also works well.<\/p>\n

Not a fan of parsley?<\/p>\n

Fresh thyme sprigs would also make a good garnish for this dish.<\/p><\/div>\n

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Olive Oil<\/h4>\n

I use extra virgin olive oil when making this recipe, but melted unsalted butter - or vegetable oil - also work well.<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Apple cider vinegar
\nDijon mustard
\nGarlic cloves
\nSalt & black pepper<\/p>\n

... I just don\u2019t have anything else to say about these last few ingredients!<\/p><\/div>\n

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How to Make Honey Glazed Carrots & Parsnips<\/h2>\n

The full recipe is in the recipe card at the end of this post, this is a pictorial walk through.<\/i><\/p>\n

Preheat oven to 400 \u00b0f. Line 2 baking sheets with parchment paper.<\/p>\n

Peel carrots and parsnips. Trim the ends, and cut each in half lengthwise. For the best result, aim to keep each piece a similar size.\t\t<\/p>\n

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Divide carrots and parsnips between the two pans. I like to mix them on each sheet pan.<\/p>\n

In a small bowl, whisk together honey, olive oil, rosemary, garlic, vinegar, mustard, salt, and pepper.<\/p>\n

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Drizzle honey mixture over the carrots and parsnips, dividing it between the two pans. Gently stir to coat the vegetables, then spread it out to a single layer.<\/p>\n

Note: If you prefer, you can put all of the vegetables in a large bowl, toss with the dressing there, and then transfer half of the mixture to each baking sheet.<\/i><\/p>\n

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Roast vegetables in the 400 F oven for 30 minutes in the preheated oven - stirring every 10 minutes - or until fork tender and starting to get some good color to them.<\/p>\n

Note: Roast for a little less time if you prefer to retain some crunch!<\/i><\/p>\n

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Taste, season with additional salt and pepper if desired, transfer from the baking tray to a serving dish.<\/p>\n

Finely chop some parsley, scatter over the roasted vegetables, and serve hot.<\/p>\n

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Leftovers<\/h4>\n

Leftovers can be transferred to an airtight container after cooling to room temperature. Store in the fridge for up to 5 days.<\/p>\n

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More Gluten-Free Holiday Recipes!<\/h2>\n

Looking for something festive - for the whole family? Here are some great gluten-free recipes perfect for your holiday table!<\/p>\n

Cranberry Chicken<\/a>
\nCranberry Jello Salad<\/a>
\nGluten Free Candy Cane Cookies <\/a>
\nGluten-Free Fruitcake <\/a>
\nGluten Free Fruitcake Cookies <\/a>
\nGluten-Free Gingerbread Cookies <\/a>
\nGluten Free Gingerbread Scones<\/a>
\nGluten Free Maple Pumpkin Pie <\/a>
\nGluten-Free Pumpkin Spice Mini Doughnuts <\/a>
\nGluten Free Paska [Easter Bread]<\/a>
\nGluten-Free Sauerkraut Buns [Pyrizhky]<\/a>
\nGluten Free Stuffing Recipe<\/a>
\nPumpkin Cheese Ball - Classier Version<\/a>
\nPumpkin Cheese Ball - Trashier Version<\/a>
\nSlow Cooker Pork Tenderloin with Fruit Sauce<\/a>
\nSweet Potato Souffle<\/a>
\nTurkey Meatballs with Cranberry Glaze<\/a><\/p>\n

Need holiday foods that are gluten free AND low carb? Here are a few more ideas, from my low carb blog:<\/p>\n

Low Carb Turkey Gravy<\/a>
\nKeto Stuffing<\/a>
\nLow Carb Scalloped Potatoes<\/a>
\nHasselback Turnips<\/a>
\nLow Carb Funeral Potatoes<\/a>
\nPumpkin Fat Bombs<\/a>
\nTurkey Meatballs with Keto Cranberry Glaze<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Easy Honey Roasted Carrots and Parsnips<\/h2>\n
<\/div>\n
Honey Roasted Carrots & Parsnips is an easy side dish that's far more impressive than it has any right to be! Perfect for any holiday spread!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Low Lactose<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>164<\/span>kcal<\/span><\/span><\/div>\n\n\n\n

Ingredients<\/h3>