De Ma Cuisine



February 2013



A Simple Side for Supper

Written by , Posted in Thoughts

HoneyRoastedCarrotsParsnips2A few years ago, I tried parsnips for the first time. I’m pretty sure I thinly sliced and then roasted them. I don’t usually do anything else with them, because they don’t last long – they get eaten up pretty quickly.

When I was growing up, a friend’s mom used to make the most amazing Pupusas and Fried Plantains. I’ve had them again since, but none were as good as the ones she made. However, I kinda think that when parsnips are roasted, they taste a bit like a Fried Plantain. This is totally just my opinion. And, I haven’t had them in so long that I may be way off. But, this is how my grown up brain remembers a childhood food.

In any case, I like ’em. Which is why they don’t last long around here. I made these so I could photograph them. Then I ate them. The recipe could say serves 1, when it’s Rachel.





I basically love any veggie that’s roasted. You know this. I’ve told you before. So, carrots are no different. Parsnips and carrots both pair well with honey, butter, and garlic, so I used some of these flavors to make them extra tasty.

It’s a super easy side dish. All you have to do is cut, toss, roast, toss, roast, eeeeeeeeat!! Good idea, right?! We ate these alongside a Roasted Chicken and some Quinoa that I tossed with a little lemon juice and feta cheese.

Happy Eating!

Honey Roasted Carrots and Parsnips

Last modified on 2014-04-08 17:15:12 GMT. 0 comments. Top.


Honey Roasted Carrots and Parsnips

Recipe Type: Side, Roasting, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey
  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
*If using more than one baking sheet, rotate position after tossing with honey.


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