Honey-Glazed Carrots & Parsnips

Name: Honey-Glazed Carrots & Parsnips
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: About 6 cups
Ingredients: 1½ lb carrots, peeled (680 g); 1 lb parsnips, peeled (450 g); 2 tbsp olive oil; ¾ tsp kosher salt; 2 tbsp honey; 1 tbsp cider vinegar; 1 tsp fresh thyme leaves; ¼ tsp ground ginger; 2 tbsp chopped parsley

The Goldroot Platter

Carrots and parsnips roasted until browned at the tips, then lacquered with honey, cider vinegar, thyme and a little ginger. Sweet, sharp and gone fast.

Fork or mugMake-aheadHolds 3h+Vegetarian

Prep15 min

Cook35 min

Total50 min

YieldAbout 6 cups

At the table: Warm or at room temperature through a meal.

Not yet table-tested. This recipe is written from standard, well-known methods and has not been through our test tables yet. The badge changes when it has.

Crafting formula

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Prestige ranks

As written: roasted, then glazed.
Brown the roots in butter in a wide skillet, then glaze them in the pan with the honey and a splash of vinegar until lacquered.
Roast whole small carrots with their tops, and make your own thyme honey (warm honey with thyme sprigs and leave it to steep).
Fan them on a long platter with toasted hazelnuts, crumbled soft cheese and edible flowers.

Cooking at Hearth. The dish as written. Simple, honest, done well.

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Why nowRoasting brings out the sugar in roots, so a spoon of honey is all the glaze needs.

Honey-Glazed Carrots & Parsnips — Illustration generated with AI, not a photo of this recipe.

Ingredients

Party size

As written: About 6 cups.

Kosher salt means Diamond Crystal. With Morton kosher salt, use about half.

Method

Heat the oven to 425°F. Cut the carrots and parsnips into batons about 3 inches long and ½ inch thick, halving the thick tops lengthwise so everything cooks evenly.
Toss the roots with the oil and salt on two rimmed sheet pans, in one layer.
Look forTwo pans, not one. Crowded roots steam instead of browning.
Roast 25 minutes, turning them once halfway.
Look forBrowned at the tips and tender when poked.
Whisk the honey, vinegar, thyme and ginger. Drizzle over the roots, toss, and roast 5 to 8 minutes more. Scatter with parsley.
Look forSticky and glazed. Honey burns fast at the end, so check at 5 minutes.

Make ahead

Roast up to 2 days ahead and chill. Rewarm 10 minutes at 400°F.

Holding

Warm or at room temperature through a meal.

Allergens

None of the major allergens as written. Always check labels on packaged ingredients.

Notes

Vegan: use maple syrup instead of honey.

Tavern Night

This dish's twist table (d6)

1–2	The classic stands. No twist. Cook it as written.
3	Herb swap. Swap the thyme for rosemary
4	Acid strike. A squeeze of orange over the top
5	Plating challenge. Fan them on a long platter with toasted hazelnuts
6	Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies.

Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.