Tarragon and Honey Parsnips and Carrots (Print Version)
Golden roasted parsnips and carrots with honey and aromatic tarragon
# What You Need:
→ Vegetables
01 - 3 large parsnips, peeled and cut into batons
02 - 3 large carrots, peeled and cut into batons
→ Seasonings & Flavor
03 - 2 tbsp olive oil
04 - 2 tbsp honey
05 - 1 tbsp fresh tarragon leaves, chopped (or 1 tsp dried tarragon)
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper
→ Garnish (optional)
08 - 1 tbsp fresh parsley, chopped
09 - Extra tarragon leaves
# Preparation 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 Advice:
01 -
- The honey creates these gorgeous caramelized edges that make vegetables feel like a treat
- Tarragon adds this sophisticated flavor most people can't quite identify but immediately love
02 -
- Don't cut your vegetables too thin or they'll burn before they're tender inside
- Maple syrup works beautifully instead of honey if you need it vegan
03 -
- Flip the vegetables halfway through with a thin metal spatula for the most even browning
- Let the pan sit for 5 minutes after removing from oven to let the edges crisp up further