Carrots and parsnips roasted in sweet honey-cumin sauce and topped with fresh herbs and crunchy walnuts.
Course Side Dish
Cuisine Holiday, vegetarian
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Equipment
rimmed baking sheet
Oven
Ingredients
Roasted Carrots and Parsnips:
2large parsnips,cut into fourths lengthwise
8small carrots
2tablespoonsgrapeseed oilor oil of choice
4teaspoonshoney
1tablespoonapple cider vinegar
1teaspoonground cumin
1teaspoonground coriander
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
Optional for serving:
Chopped walnuts,toasted if desired
Fresh thyme leaves
Chopped fresh parsley
Honey for drizzling
Instructions
Preheat oven to 450 degrees Fahrenheit and spread parsnips and carrots on a rimmed baking sheet.
Whisk oil, honey, apple cider vinegar, cumin, coriander, garlic powder, salt, and pepper. Pour half of the sauce over the carrots and parsnips and mix with your hands until the vegetables are evenly coated. Set the remaining sauce aside and transfer the baking sheet to the oven. Cook 24 minutes, stirring halfway through, or until the parsnips and carrots are tender and browned on the edges.
Remove the baking sheet from the oven and transfer the parsnips and carrots to a serving dish. Pour the remaining sauce over the vegetables and serve with chopped walnuts, thyme leaves, parsley, and additional honey if desired.
Notes
Store Honey Roasted Carrots and Parsnips (without garnish) in an airtight container and refrigerate for up to five days. To reheat, spread the vegetables on a baking sheet, drizzle with additional oil or sauce if desired, and roast in a 450º F oven for 5 minutes, or until hot. Garnish with walnuts, thyme leaves, parsley, and additional honey before serving if desired.Vegan variation: Substitute maple syrup for honey.Nut-free variation: Substitute pumpkin seeds or roasted chickpeas for walnuts.