Tarragon and Honey Parsnips Carrots

My grandmother never measured anything when she made roasted vegetables, but somehow her parsnips and carrots always turned out perfectly sweet and tender. She would grab handfuls of fresh tarragon from her garden, explaining that this anise-like herb was the secret ingredient most people overlooked. When I finally asked for her recipe, she laughed and said just listen to the sizzle. Those Sunday afternoons in her tiny kitchen, watching the vegetables transform through the oven door, taught me more than any cookbook could.

Last winter, during a particularly bleak stretch of gray February days, I made a massive batch of these for a small dinner gathering. My friend Sarah, who swore she hated parsnips, went back for thirds and finally admitted maybe she had just never had them prepared properly. Now she texts me every time she spots fresh tarragon at the market, and we joke about converting parsnip skeptics one roasted vegetable at a time.

Ingredients

• 3 large parsnips, peeled and cut into batons: Parsnips get sweeter after the first frost, so winter ones will have the best flavor
• 3 large carrots, peeled and cut into batons: Try to cut them similar in size to the parsnips so they cook evenly
• 2 tbsp olive oil: This helps the honey coat everything evenly and promotes that beautiful caramelization
• 2 tbsp honey: The honey not only sweetens but helps create those gorgeous golden brown edges
• 1 tbsp fresh tarragon leaves, chopped: Fresh tarragon has this wonderful licorice scent that pairs amazingly with root vegetables
• ½ tsp salt: Just enough to enhance the natural sweetness without overpowering
• ¼ tsp freshly ground black pepper: Adds a gentle warmth that balances the honey
• 1 tbsp fresh parsley, chopped: Mostly for color, but it adds a nice fresh finish

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup

Coat everything well:

In a large bowl, toss the parsnips and carrots with olive oil, honey, chopped tarragon, salt, and pepper until every piece is glistening

Spread them out:

Arrange the vegetables in a single layer on your prepared sheet, giving them space to roast rather than steam

Let them caramelize:

Roast for 30 to 35 minutes, flipping halfway through, until golden and tender with those delicious crispy edges

Finish with fresh herbs:

Transfer to a platter and scatter with parsley and extra tarragon if you want it to look as good as it tastes

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This recipe became my go-to for holiday meals after my first attempt at Thanksgiving dinner, where it completely overshadowed the main dish. Now my family actually requests these vegetables more than the traditional sides, and I have to make triple batches just to ensure there are leftovers.

Making It Vegan Friendly

Substitute the honey with maple syrup or agave nectar. I have actually grown to love the maple syrup version, especially in fall when that extra warmth feels so appropriate.

Adding Brightness

A squeeze of fresh lemon juice right before serving wakes everything up. I learned this trick from a chef friend who said the acid cuts through the roasted sweetness and makes each taste more vibrant.

Perfect Pairings

These vegetables are incredibly versatile. They work alongside roast chicken, pork tenderloin, or as part of a vegetarian spread with grains and greens.

• Try them with a simple green salad dressed with vinaigrette
• They pair beautifully with mashed potatoes for a classic comfort meal
• Add them to grain bowls with quinoa and chickpeas for a complete vegetarian dinner

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There is something deeply satisfying about taking humble root vegetables and transforming them into something that feels worthy of a special occasion.

Recipe Q&A

→ Can I make this dish ahead of time?

Yes, you can peel and cut the vegetables up to a day in advance. Store them in water in the refrigerator to prevent browning, then pat dry before roasting. The finished dish reheats well at 350°F for 10-15 minutes.

→ What can I substitute for fresh tarragon?

If you don't enjoy tarragon's unique flavor, try fresh thyme, rosemary, or sage. Each herb will give a different character to the vegetables while maintaining the roasting method's simplicity.

→ How do I get the best caramelization?

Spread the vegetables in a single layer without overcrowding the pan. This allows air to circulate and moisture to escape, creating those golden caramelized edges. Don't stir too frequently—turn once halfway through cooking.

→ Can I use other root vegetables?

Absolutely. Sweet potatoes, turnips, or rutabaga work beautifully with this same preparation. Just adjust cooking times as needed—denser vegetables may take a few extra minutes to become tender.

→ Is there a way to make this vegan?

Simply replace the honey with maple syrup or agave nectar. Both alternatives provide the necessary sweetness for caramelization and pair wonderfully with tarragon's flavor profile.