Tarragon and Honey Parsnips

The first time I served these roasted vegetables, my husband actually asked what restaurant I'd ordered them from. That caramelized honey glaze creates such restaurant-quality depth that people assume it must be complicated technique rather than simple roasting.

I discovered tarragon's magic with root vegetables completely by accident one Sunday when I'd run out of my usual herbs. The anise-like fragrance wafting from the oven made me pause mid-dishwashing, and I knew I'd stumbled onto something special before even taking that first bite.

Ingredients

• 3 large parsnips: Peel away the tough outer layer completely, as the fibrous skin can remain unpleasantly chewy even after roasting
• 3 large carrots: Try to select carrots similar in thickness to your parsnips so everything cooks at the same rate
• 2 tbsp olive oil: This amount creates just enough coating to encourage caramelization without making the vegetables greasy
• 2 tbsp honey: The honey not only adds sweetness but helps create those gorgeous caramelized edges everyone fights over
• 1 tbsp fresh tarragon leaves: If you've only experienced dried tarragon, fresh leaves will reveal a completely different herb with bright, subtle anise notes
• ½ tsp salt: Don't skip this as it balances the honey's sweetness and enhances the vegetables' natural flavors
• ¼ tsp freshly ground black pepper: Adds a gentle warmth that prevents the dish from becoming too one-dimensionally sweet
• 1 tbsp fresh parsley (optional): Mostly for visual appeal, though it does add a fresh, grassy contrast to the roasted flavors

Instructions

Get your oven ready:

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

Coat the vegetables:

Toss everything in a large bowl until each piece is glistening with the honey-oil mixture

Arrange for roasting:

Spread the vegetables in a single layer with some space between pieces so they can caramelize properly

Roast until golden:

Cook for 30-35 minutes, flipping halfway through, until tender and beautifully caramelized at the edges

Finish and serve:

Transfer to your serving platter and add the fresh herbs right before serving to maintain their bright color and flavor

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These roasted vegetables have become my go-to contribution for holiday dinners because they somehow feel fancy while requiring almost no active cooking time. Last Thanksgiving, my usually vegetable-averse nephew went back for thirds, which I consider the ultimate endorsement.

Making Ahead

You can cut the vegetables and store them in water in the refrigerator up to a day ahead. Pat them completely dry before tossing with oil and honey, as excess moisture will prevent proper caramelization.

Serving Suggestions

These pair beautifully alongside roast chicken, pork tenderloin, or as part of a vegetarian grain bowl. The sweetness also complements spicy main dishes wonderfully.

Variations to Try

Swap maple syrup for honey to make this vegan-friendly. Add a sprinkle of cumin or coriander for a Moroccan-inspired twist. Try throwing in some shallots or garlic cloves halfway through roasting for additional depth.

• Root vegetables like turnips or sweet potatoes work beautifully here
• A splash of balsamic vinegar added before serving creates lovely contrast
• Leftovers make an excellent addition to breakfast hash

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There's something deeply satisfying about transforming humble ingredients into something this delicious with such minimal effort. These roasted vegetables might just become your new favorite side dish.

Recipe Q&A

→ What does tarragon taste like?

Tarragon offers a subtle anise-like flavor with sweet, herbaceous notes. It pairs exceptionally well with root vegetables, adding a sophisticated aromatic dimension without overpowering the natural sweetness of parsnips and carrots.

→ Can I use dried tarragon instead of fresh?

Yes, substitute 1 teaspoon of dried tarragon for 1 tablespoon of fresh leaves. Dried herbs are more concentrated in flavor, so use less. Add the dried tarragon when tossing with the oil and honey for optimal flavor distribution.

→ How do I know when the vegetables are done?

The vegetables are ready when they're golden-brown at the edges and easily pierced with a fork. This typically takes 30-35 minutes at 400°F. Turning them halfway ensures even caramelization on all sides.

→ Can I prepare these vegetables ahead of time?

You can peel and cut the vegetables up to 24 hours in advance. Store them in water in the refrigerator to prevent browning, then drain and pat dry before roasting. Toss with the seasonings just before placing in the oven.

→ What other vegetables work with this preparation?

Sweet potatoes, rutabaga, turnips, and butternut squash all work beautifully with this honey-tarragon glaze. Just adjust cooking times based on vegetable density, cutting everything into similar-sized batons for even roasting.

→ How can I make this dish vegan?

Replace honey with pure maple syrup or agave nectar for a plant-based version. Both alternatives provide similar sweetness and caramelization properties, making the dish suitable for vegans while maintaining the same delicious flavor profile.