Roast Parsnips and Carrots with Honey and Thyme

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Wedges of sweet parsnips and carrots roasted with honey, fresh thyme and seasoning. Parsnips and carrots are naturally sweet vegetables and you would think that adding honey would make them too sweet. Somehow though, it really just works and this combination has become a classic addition to many a table at Christmas, or indeed with many winter dishes.

Or use use Hot Chilli Honey 

If you would like to add a little spice to your food, why not use some use Hot Chilli Honey (See Recipe Notes)? It will bring a lovely warmth as well as delicious sweetness to your vegetables. I love the chilli heat and think it works wonderfully well, even with a classic roast – your choice!

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How to make Roast Parsnips and Carrots with Honey and Thyme

Collect all your ingredients together:

• parsnips
• carrots
• vegetable or olive oil
• fine salt
• freshly ground black pepper
• runny honey or use Hot Chilli Honey (See Recipe Notes)
• fresh thyme

Calculating quantities:

I tend to do this by eye, imaging the volume of the prepared vegetables but do remember that the vegetables will shrink as they cook. The amount you make will depend on how many other vegetables you are serving and the general appetite and likes/dislikes of those for whom you are cooking. As a rough guide, I would allow 1 medium parsnip and 1 medium carrot per person.

Prepare and Roast the Parsnips and Carrots with Honey and Thyme:

1. Peel (if necessary) and trim the carrots and parsnips. Halve or quarter them – try to get them as even-sized as possible. (NB I don’t always peel carrots – I wash and trim them before halving/quartering. I do peel the parsnips though.)
2. Scatter onto a baking tray and add the oil, some salt and freshly ground black pepper.
3. Mix well and spread out on the baking tray. Cook in the oven for 20 minutes.
4. Take out of the oven and toss them with the honey or Hot Chilli Honey and stalks of fresh thyme. Spread out again on the tray.
5. Return to the oven for a further 10 – 20 minutes or until cooked and caramelised to your liking. The time they take to cook will depend on both your oven, the actual size of the parsnips and carrots and how crowded the tray is with the vegetables – the fewer you have and the more spread out they are, the quicker they will cook.
6. Remove the cooked thyme and, if you like, toss with a little butter. Taste and, if necessary, adjust seasoning. Serve with some fresh thyme.

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