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Honey-Glazed Carrots and Parsnips

Photo Credit
DronG/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6
Category
Vegetables
Course
Side Dishes
Preparation Method
Boil
Sources
Favorite New England Recipes

Honey-Glazed Carrots and Parsnips make for a simple but excellent combination. For a special meal, lay fresh sprigs of rosemary and thyme over the vegetables before roasting.

Ingredients
2 or 3 carrots
2 or 3 parsnips
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary (optional)
salt, to taste

Instructions

Preheat oven to 400°F. 

Cut carrots and parsnips in half lengthwise, then in half again. Place on a baking sheet, evenly spaced. 

In a bowl, combine honey, oil, thyme, and rosemary (if using). Brush mixture over carrots and parsnips. Season with salt.

Bake for 45 minutes, or until vegetables are slightly browned and crispy on edges.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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