honeythymeroastedrootveg3Parsnips are a hot commodity in my local grocer, apparently.  It’s so hit or miss whether they’ll have them in stock on any given day, so when I find them, I grab them! 

I’ve also had some different varieties of Italian honey I’ve been trying to incorporate into any dish I can (as you can see from my previous post), and this was a fabulous use of my clover honey.  These parsnips and carrots  are simply quartered and roasted with olive oil, salt, pepper, honey, and thyme.



  • For each person, 2 carrots and 2 parsnips, peeled and quartered or halved, so that each is of similar size
  • Good quality honey, 1-2 Tbsp
  • Fresh thyme, a huge bunch, leaves picked
  • olive oil
  • sea salt
  • freshly ground pepper


Preheat your oven to 400 degrees F.

Toss all of the ingredients together in a large bowl to ensure the carrots and parsnips are well coated. 

Roast your root vegetables for 45 minutes until crisp-tender.