Roasted Parsnips and Carrots with Honey and Harissa

I can’t get through the cooler weather of fall and winter without the help of countless batches of roasted vegetables. In a way, they are my comfort food.

My mom was a master at roasting vegetables. She could turn a platter of random veggies into a golden brown, lightly seasoned, irresistible side dish. It always seemed like magic, the way she could take a boring carrot or a pungent onion and make them so sweet and tender that they were more like candy than the vegetables you’re always being told to eat as a kid.

This dish is one of my favorite examples of that. The earthy parsnips and carrots, start off as boring root vegetables. But, once roasted become sweet, caramelized and delicious. Paired with a spicy harissa, a bit of honey and some fresh herbs, this dish takes simple ingredients and makes them taste vibrant and complex. It’s a great addition to your Thanksgiving or holiday table.

Roasted Parsnips and Carrots with Honey and Harissa

Print Recipe

These Roasted Parsnips and Carrots are earthy, spicy and just a little sweet, a great fall side or party dish.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• Roasted Carrots and Parsnips
• 1 1/2 pounds medium parsnips, trimmed, peeled, cut into match sticks
• 1 1/2 pounds medium carrots, trimmed, peeled, cut into match sticks
• 1 tablespoon olive oil
• 1/2 teaspoon coarse Kosher salt
• 1/2 teaspoon fresh pepper
• Honey and Harissa Dressing
• 1 tablespoon olive oil
• 2 to 3 teaspoons spicy harissa sauce
• 1 clove garlic, finely chopped
• 2 teaspoons honey
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat oven to 425°F. In a large bowl, combine parsnips, carrots, olive oil, salt and pepper. Spread parsnips and carrots evenly over a large sheet pan.
2. Bake 15 minutes, toss and bake an additional 10 to 15 minutes or until vegetables are tender and brown around edges.
3. Toss roasted vegetables with all remaining ingredients and serve.

Nutrition

• Serving Size: 1 Serving
• Calories: 181
• Sugar: 12g
• Sodium: 298mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg

What are your Thanksgiving favorites?

Move over Green Bean Casserole! Here are a few new recipes for you to try…
Pureed Roasted Parsnips from Simply Recipes
Roasted Root Vegetable Candy from The Pioneer Woman
Sautéed Carrot and Parsnip Noodles from Inspiralized

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