Tarragon and Honey Parsnips Carrots (Printable)

Golden roasted vegetables glazed with honey and aromatic tarragon create a tender, caramelized side perfect for any meal.

# 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 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

→ Garnish (optional)

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

# How-To Steps:

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 Tips:

01 -
  • The honey creates these gorgeous crispy edges that make ordinary root vegetables feel special
  • Tarragon pairs beautifully with the natural sweetness of parsnips and carrots
  • Everything comes together on one sheet pan for minimal cleanup
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, so give them room
  • Turning the vegetables halfway through ensures even caramelization on both sides
  • The honey can burn quickly, so keep an eye on them during the last 5 minutes of roasting
03 -
  • If your parsnips are particularly large, cut out the woody core before roasting
  • Room temperature vegetables roast more evenly than cold ones from the refrigerator

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