Tarragon and Honey Parsnips Carrots (Printable version)

Golden caramelized parsnips and carrots roasted with honey and aromatic tarragon for a naturally sweet European-style side dish.

# What You’ll 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 - 1/2 tsp salt

07 - 1/4 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 tarragon creates this subtle licorice warmth that makes people ask whats your secret ingredient
These vegetables develop the most gorgeous caramelized edges while staying tender inside
Its the kind of side dish that somehow makes everything else on the plate taste better

02 -

Crowding the baking sheet is the fastest way to end up with steamed vegetables instead of roasted ones
Turn the vegetables halfway through to ensure both sides get that gorgeous caramelization
The honey can burn quickly so keep an eye on them during the last 5 minutes of cooking

03 -

Use the freshest tarragon you can find as dried version can be quite overpowering
Let the vegetables sit for about 5 minutes after roasting to develop even more flavor
Line your baking sheet properly or the honey will create a stubborn mess to clean