Tarragon and Honey Parsnips Carrots (Printable Format)

Tender roasted vegetables glazed with honey and aromatic tarragon, creating golden caramelized edges.

# What You Need:

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 this sophisticated flavor that makes people think you spent hours on something that actually took minutes
These roasted vegetables have converted multiple self proclaimed veggie haters at my dinner table

02 -

Cutting your vegetables into similar sizes is crucial because smaller pieces will burn while larger ones stay undercooked
Do not crowd the baking sheet or the vegetables will steam instead of roast, losing that coveted caramelization

03 -

Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes
These vegetables can be roasted at the same temperature as many main dishes, making timing easier