Tarragon and Honey Parsnips Carrots (Printable)

Golden roasted vegetables glazed with honey and fragrant tarragon.

# What You'll Need:

→ Vegetables

01 - 3 large parsnips, peeled and cut into batons
02 - 3 large carrots, peeled and cut into batons

→ Seasonings & Flavor

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

→ Garnish (optional)

08 - 1 tablespoon fresh parsley, chopped
09 - Extra tarragon leaves

# How to Make It:

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.

# Expert Advice:

01 -
  • The honey creates these irresistible caramelized edges that make vegetables taste like candy
  • Tarragon adds an elegant, sophisticated twist that guests always ask about
  • Its one of those foolproof sides that works with everything from weeknight chicken to holiday roasts
02 -
  • Cutting vegetables into uniform batons ensures everything finishes roasting at the same time
  • That single layer arrangement is non negotiable, crowded vegetables steam instead of roast
  • The honey can burn if you are not careful, so keep an eye on things during the last 10 minutes
03 -
  • Pat your vegetables dry after peeling to help them roast rather than steam
  • Room temperature vegetables roast more evenly than cold ones from the refrigerator
  • Let the pan sit for 5 minutes after roasting to help any stuck on sugars release naturally

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