Honey-roast Carrots & Parsnips Recipe

Preheat and wash

Preheat the oven to 200°C (400°F). Wash and peel the carrots and parsnips if desired. Trim the ends.

Cut carrots and parsnips into uniform pieces about 3–4 cm long and roughly 1–2 cm thick — similar thickness ensures even roasting.

Make the glaze

In a small bowl combine olive oil, melted butter, runny honey, Dijon mustard, fresh thyme leaves, orange zest, sea salt, black pepper and smoked paprika (if using). Whisk until smooth and glossy.

Place the prepared carrots and parsnips in a large mixing bowl or on a rimmed baking tray. Pour the glaze over the vegetables and toss well with your hands or a spatula so every piece is evenly coated.

Arrange and roast

Spread the glazed vegetables in a single layer on a large baking tray lined with parchment paper or lightly oiled. Ensure pieces are not crowded (use two trays if necessary) for good caramelization.

Roast in the preheated oven for 25–35 minutes, turning once or twice with a spatula halfway through. Roast until edges are golden-brown and vegetables are tender when pierced with a fork. Thinner pieces may finish earlier — check after 20 minutes.

Remove the tray from the oven. If you want extra gloss, drizzle a tiny extra teaspoon of honey and toss gently. Sprinkle chopped fresh parsley and a squeeze (or the 1 tsp) of lemon juice over the hot vegetables to brighten the flavor.

Taste and adjust seasoning with more salt or pepper if needed. Serve warm as a side dish.