Marry Thompson This Honey-Glazed Carrots and Parsnips recipe is a tender and caramelized side dish, which is made with fresh carrots and honey. It’s the perfect holiday side dish, ready in about 35 minutes.
Jump to RecipeHoney-Glazed Carrots and Parsnips Recipe Ingredients
- 1/4 cup olive oil
- 2 lb. carrots, peeled and cut into sticks (about 1/2 inch thick)
- 2 lb. parsnips, peeled and cut into sticks (about 1/2 inch thick)
- 2 tsp. kosher salt
- Black pepper, to taste
- 2 Tbsp. salted butter
- 1 Tbsp. chopped fresh thyme, plus more for topping
- 3 Tbsp. honey
How To Make Honey-Glazed Carrots and Parsnips
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the carrots, parsnips, salt, and pepper and toss to coat. Cook, tossing occasionally, for 15 to 20 minutes, until the vegetables are tender and have golden brown, caramelized spots.
- Glaze and Finish: Reduce the heat to low. Add the butter, chopped thyme, and 2 tablespoons of the honey to the skillet. Toss until the butter has melted and the vegetables are well coated in the glaze, about 2 to 4 minutes.
- Serve: Transfer the vegetables to a serving platter. Drizzle with the remaining 1 tablespoon of honey and sprinkle with a little more fresh thyme before serving hot.
Recipe Tips
- How to get the best caramelization? The most important tip is to not overcrowd the pan. Use a very large skillet or work in two batches. This allows the carrots and parsnips to have direct contact with the hot pan, which helps them to brown and caramelize instead of just steaming.
- Can I make these ahead of time? Yes, this is a great make-ahead side dish. You can sauté the carrots and parsnips until they are tender, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet and proceed with the final glazing step just before serving.
- What if I don’t have fresh thyme? Fresh thyme provides the best, most aromatic flavor. However, you can substitute it with about 1 teaspoon of dried thyme. Add the dried thyme along with the salt and pepper in the first step so it has time to rehydrate and release its flavor.
- How do I cut the vegetables evenly? For even cooking, it’s important to cut the carrots and parsnips into uniform sticks. For the thicker ends of the parsnips, you may need to quarter them lengthwise, while the thinner ends may only need to be halved.
What To Serve With Honey-Glazed Carrots and Parsnips
These are a classic side dish that is perfect for a special Sunday dinner or a holiday meal. They are an incredible accompaniment to roasted meats. Serve them alongside:
- A glazed Holiday Ham
- A whole Roasted Chicken or Turkey
- Pan-seared Pork Chops
- A classic Pot Roast
How To Store Honey-Glazed Carrots and Parsnips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the carrots and parsnips in a skillet over medium-low heat with a splash of water to loosen the glaze, or in the microwave.
Honey-Glazed Carrots and Parsnips Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 295 kcal
- Carbohydrates: 38g
- Protein: 2g
- Fat: 16g
- Saturated Fat: 6g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. For a roasted version, toss the carrots and parsnips with the olive oil, salt, and pepper on a large baking sheet. Roast at 425°F for 20-30 minutes, until tender. For the final 5 minutes, toss them with the melted butter, honey, and thyme and return to the oven to glaze.
This is the most common issue and it is always caused by overcrowding the pan. When the vegetables are piled on top of each other, they trap steam and will become soft but not caramelized. Use the largest skillet you have and cook in batches if necessary.
Yes. If you don’t have honey, you can substitute it with an equal amount of pure maple syrup or packed light brown sugar. The flavor profile will be slightly different but still delicious.
Try More Recipes:
Honey-Glazed Carrots and Parsnips Recipe
Course: Side DIshCuisine: AmericanDifficulty: Easy8
servings15
minutes25
minutes295
kcalTender-crisp carrots and parsnips are sautéed until caramelized, then tossed in a sweet and savory glaze of honey, butter, and fresh thyme.
Ingredients
2 lb. carrots, cut into sticks
2 lb. parsnips, cut into sticks
1/4 cup olive oil
2 Tbsp. salted butter
1 Tbsp. chopped fresh thyme
3 Tbsp. honey
2 tsp. kosher salt & Black pepper to taste
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the carrots, parsnips, salt, and pepper. Cook, tossing occasionally, for 15 to 20 minutes until tender and golden in spots.
- Reduce the heat to low and add the butter, thyme, and 2 tablespoons of the honey.
- Toss for 2 to 4 minutes, until the butter is melted and the vegetables are well coated in the glaze.
- Transfer to a serving platter, drizzle with the remaining 1 tablespoon of honey, and top with more thyme.
Notes
- The most important tip for this recipe is to not overcrowd the skillet; this ensures the vegetables caramelize and don’t just steam.
- For the best, brightest flavor, use fresh thyme rather than dried.
- Don’t add the honey and butter until the end of the cooking process, as the sugar in the honey can burn over high heat.
- Cutting the vegetables into uniform sticks is the key to ensuring they all cook evenly and are tender at the same time.