Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.

Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.

For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.

Heirloom carrots in a variety of colors. (Wendy Goodfriend)

Honey-Roasted Carrots and Parsnips

Makes about 6 servings

Ingredients:

1 lb parsnips, trimmed and peeled
1 lb small carrots, tops removed and scrubbed
2 tbsp olive oil
2 tbsp honey
Kosher salt and freshly ground black pepper
3 sprigs fresh thyme

Trim and peel the parsnips. (Wendy Goodfriend)

Instructions:

1. Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.

Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. (Wendy Goodfriend)

1. Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.

Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. (Wendy Goodfriend)

Serve right away.

Serve the Honey-Roasted Carrots and Parsnips right away. (Wendy Goodfriend)

thymethyme

Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme

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