Oven-Roasted Carrots and Parsnips with Rosemary and Honey

Choose firm, fresh carrots and parsnips for the best results.

Cut the vegetables into uniform sizes for even cooking.

For a savory twist, sprinkle some Parmesan cheese over the roasted vegetables before serving.

Experiment with different herb combinations.

Can I use dried rosemary instead of fresh?

You can use dried rosemary instead of fresh, but use less as dried herbs are more potent than fresh ones. Use a scant more than 1 teaspoon of crushed, dried rosemary in place of fresh.

Are there any other herbs that would work well in this dish?

Yes, other herbs like thyme, oregano, or sage would complement the flavors of the carrots and parsnips nicely.

Can I use maple syrup or agave nectar instead of honey?

You can substitute maple syrup or agave nectar for honey, but note that it may alter the flavor slightly.

How can I prevent the vegetables from sticking to the baking sheet?

Coat the baking sheet with a thin layer of oil or line it with parchment paper or greased foil to prevent sticking. You are adding oil to the veggies but greasing the sheet first will help.

Can I prepare the vegetables ahead of time and roast them later?

You can prepare the vegetables up to a day in advance, cover and refrigerate them until ready to roast.

Is it okay to add additional vegetables like onions or garlic?

Adding onions or garlic can add to the flavors of the dish, just be sure to cut them into similar sizes as the carrots and parsnips for even cooking.

How should I adjust the cooking time if I want the vegetables more caramelized?

To achieve a deeper caramelization, increase the roasting time by 5-10 minutes, keeping an eye on them to prevent burning. Stir them as needed so they cook evenly.

Can I use a lower oven temperature for a slower roast?

You can roast the vegetables at a lower temperature, around 375 degrees F, but adjust the cooking time accordingly.

Mixing Bowl: To toss the carrots and parsnips with the seasoning and oil before placing them on the baking sheet to roast. Make sure it's large enough to hold all the vegetables and allow for easy mixing.

Measuring Spoons: For accurately measuring out the sea salt, black pepper, minced fresh rosemary, and honey.

Knife: To peel and chop the parsnips and carrots before roasting. A sharp knife will make this task much easier and safer. You can also use a vegetable peeler to make thing easier.

Cutting Board: Provides a clean and safe surface for chopping the vegetables without damaging your countertop. Plus, it makes cleanup a breeze!

Spatula or Wooden Spoon: Helpful for stirring and tossing the vegetables in the seasoning and olive oil.

Rimmed Baking Sheet: The vegetables need to be spread out in a single layer on a baking sheet for even roasting. Use a rimmed baking sheet to catch any juices that may release from the vegetables during cooking.

Oven Mitts: To safely remove the hot baking sheet from the oven when stirring the vegetables or drizzling them with honey. Don't forget to protect your hands!

Roasted Chicken: Roast a succulent chicken to pair with the sweet and earthy flavors of the carrots and parsnips. The caramelized notes from the chicken skin will complement the honey glaze on the vegetables.

Balsamic Glazed Salmon: Serve a hearty piece of salmon with a balsamic glaze to contrast the sweetness of the honey on the roasted carrots and parsnips. The delicate fish will balance out the rich flavors of the vegetables.

Herb-Infused Couscous: Cook up some fluffy herb-infused couscous to pair with the roasted vegetables. The light and fluffy texture of the couscous will provide a nice contrast to the hearty carrots and parsnips.

Grilled Pork Chops: The sweet and savory flavors of the honey and rosemary coated carrots and parsnips will complement the smoky richness of grilled pork chops.

Honey Glazed Ham: The sticky sweetness of the honey on the roasted vegetables will be a delicious contrast to the salty richness of a honey-glazed ham.