Tarragon and Honey Parsnips Carrots (Print Version)

Golden roasted vegetables glazed with honey and aromatic tarragon make this an effortless side dish for weeknight dinners or holiday feasts.

# What You Need:

01 - 3 large parsnips, peeled and cut into batons

02 - 3 large carrots, peeled and cut into batons

03 - 2 tablespoons olive oil

04 - 2 tablespoons honey

05 - 1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried tarragon)

06 - ½ teaspoon salt

07 - ¼ teaspoon freshly ground black pepper

08 - 1 tablespoon fresh parsley, chopped

09 - Extra tarragon leaves

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.

01 -

The honey and tarragon combination creates this incredible sweet herbal flavor that makes ordinary root vegetables feel special
Its one of those side dishes that somehow manages to be both elegant enough for dinner parties and casual enough for weeknight dinners

02 -

Dont crowd the baking sheet or the vegetables will steam instead of roast and you will miss out on that caramelization
Turn the vegetables halfway through cooking so all sides get exposure to the hot pan and develop those golden spots

03 -

Cut your vegetables into uniform batons so they cook at the same rate
Room temperature vegetables will roast more evenly than cold ones straight from the fridge