Honey Roasted Parsnip and Carrot Fries

Root vegetables are the name of the game this time of year.  I usually chop up all my root veggies and pop them into a soup.  This is the easiest way to get my family to consume them without realizing they are eating something they might normally turn their nose up on.  But, I just got a new honey pot from Target and the idea of using the cool honey spoon on something tempted me to make some honey roasted root fries.

Honey Roasted Carrot and Parsnip Fries

They are called fries simply because my son called them that.  He saw the matchstick cut and just automatically assumed these were the same as the ones you can find at a fast food drive-thru.  Thank goodness they are way healthier than the deep fried potato version.  Although, if I was to be completely honest with you, I love those fast food potatoes way more than I should.

Honey Roasted Vegetables

These were simple to put together and really the oven did all the work.  They were salty and sweet and the mint I added complimented the caramelized honey that coated these little gems.  This side dish can be served with any grilled meat and I chopped up some the next day and mixed it into my scrambled eggs and topped the eggs with a sprinkle of Parmesan cheese and I was in leftover heaven.

Roasted Carrots and Parsnips with Honey and Mint

Honey Roasted Parsnip and Carrot Fries

  • 2 Parsnips, cut into matchsticks
  • 4 Carrots, peeled and cut into matchsticks
  • 1-2 tbsp Olive Oil
  • 2-3 tbsp Honey
  • Salt to Taste
  • 1 tbsp Fresh Mint, chiffonade or chopped
  1. Set oven to 400 degrees.
  2. Place parsnips and carrots on a roasting pan and pour 1-2 tbsp of olive oil on the vegetables and mix till the vegetables are lightly coated.  Then spread them evenly on the roasting pan in one single layer.
  3. Drizzle the honey over all the vegetables and then sprinkle a generous serving of salt.
  4. Roast for 20-25 minutes or until the vegetables are cooked and have caramelized.
  5. Sprinkle the fresh mint over the top of the vegetables and serve.

This is a great weeknight side dish that brings something to the table without a lot of fuss and muss.  They are sweet and satisfying and the kids simply ate them up.  Now go and make a family night dinner of your own…Clink!

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