Honey Orange Roasted Carrots (Parsnips Optional)
Parsnips are optional and provide a little variety. The trick is to cook these veggies just long enough to maintain a hint of crispness.


  • 1 bunch (about 1 pound) carrots, with parsnips mixed in, if desired
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed orange juice
  • 1/4 teaspoon dried thyme or 1 teaspoon minced fresh
  • Kosher or sea salt
  • Zest from half an orange


  1. Preheat oven to 400 degrees.
  2. Peel and cut carrots into sticks. My sticks were about 1/3″ thick. (You may cut them thinner or thicker, simply adjust cooking time accordingly.)
  3. Put the olive oil in a cast iron or other oven-proof skillet. Over medium-high heat, sauté the vegetables without stirring until just beginning to brown, about 4 minutes. Remove from heat.
  4. Pour in the honey and juice and toss to coat. Sprinkle with salt to taste and thyme and roast for 8 minutes or until just tender.
  5. Remove from oven, sprinkle with orange zest, and serve!

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