Tarragon and Honey Parsnips (Print Version)

Golden roasted parsnips and carrots with aromatic tarragon and honey glaze.

# What You'll Need:

→ Vegetables

01 - 3 large parsnips, peeled and cut into batons
02 - 3 large carrots, peeled and cut into batons

→ Seasonings & Flavor

03 - 2 tablespoons olive oil
04 - 2 tablespoons honey
05 - 1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried tarragon)
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 1 tablespoon fresh parsley, chopped
09 - Extra tarragon leaves

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the parsnips and carrots with olive oil, honey, chopped tarragon, salt, and pepper until evenly coated.
03 - Spread the vegetables out in a single layer on the prepared baking sheet.
04 - Roast for 30–35 minutes, turning once halfway, until the vegetables are golden, tender, and caramelized at the edges.
05 - Transfer to a serving platter. Garnish with chopped parsley and extra tarragon leaves if desired. Serve warm.

# Expert Tips:

01 -
  • The honey creates these gorgeous caramelized edges that make the vegetables taste like they came from a fancy restaurant
  • Its one of those side dishes that somehow manages to be both elegant and incredibly homey at the same time
02 -
  • Crowding the baking sheet is the fastest way to end up with steamed vegetables instead of roasted ones
  • The honey can burn quickly, so keep an eye on them during those last 10 minutes of cooking time
03 -
  • Cut your vegetables into uniform sizes so they finish cooking at the same time
  • Let the baking sheet cool slightly before transferring the vegetables so they release more easily

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