Honey-Roasted Carrot and Parsnip Medley with Toasted Almonds

• 1 lb carrots, peeled and cut into 2-inch sticks
• 1 lb parsnips, peeled and cut into 2-inch sticks
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/3 cup sliced almonds, toasted
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. In a large bowl, combine the peeled and cut carrots and parsnips. Drizzle with olive oil and honey, then sprinkle with chopped thyme, cinnamon, nutmeg, salt, and pepper. Toss well to coat all pieces evenly.
3. Spread the vegetables in a single layer on the prepared baking sheet, making sure they aren’t crowded to ensure even roasting.
4. Roast in the preheated oven for about 30-35 minutes, tossing once halfway through, until the vegetables are tender and caramelized at the edges.
5. While the vegetables roast, heat a small dry skillet over medium heat. Add the sliced almonds and toast them for 2-3 minutes, shaking frequently, until golden and fragrant. Remove from heat and set aside.
6. Once roasted, transfer the carrots and parsnips to a serving dish. Sprinkle the toasted almonds over the top and garnish with fresh parsley if desired.
7. Serve warm as a colorful, sweet-savory holiday side that complements roasted meats, stuffing, or grain dishes.

Chef tips

• If you prefer a vegan option, substitute honey with pure maple syrup or agave nectar for a similar sweetness and glaze.
• To save time, you can peel and cut vegetables a day ahead and keep them refrigerated in an airtight container.
• For extra crunch, add the sliced almonds just before serving rather than mixing them in while hot.
• If you don’t have fresh thyme, dried thyme can be used—reduce to 1/2 teaspoon to avoid overpowering the dish.