Tarragon and Honey Parsnips (Printable version)

Golden roasted parsnips and carrots with sweet honey and aromatic tarragon create a tender, caramelized side dish.

# Ingredient list:

01 - 3 large parsnips, peeled and cut into batons

02 - 3 large carrots, peeled and cut into batons

03 - 2 tbsp olive oil

04 - 2 tbsp honey

05 - 1 tbsp fresh tarragon leaves, chopped (or 1 tsp dried tarragon)

06 - ½ tsp salt

07 - ¼ tsp freshly ground black pepper

08 - 1 tbsp 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 an almost sophisticated flavor profile that elevates ordinary root vegetables into something memorable
These reheat beautifully for meal prep, actually developing deeper flavor after a day or two in the refrigerator
The natural sweetness intensifies during roasting, making this vegetable dish appealing even to skeptical eaters

02 -

Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if necessary
Set a timer to flip them halfway through or you'll end up with some pieces burnt while others remain undercooked
The honey can burn quickly at high temperatures, so watch closely during the final 5-10 minutes of roasting

03 -

Cut your vegetables into uniform pieces so they finish cooking at the same time
Room temperature vegetables roast more evenly than cold ones from the refrigerator