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Honey Roasted Carrots Air Fryer

Honey Roasted Carrots and Parsnips

A sweet and savory roasted side dish that’s simple to prepare and pairs perfectly with weeknight dinners or holiday feasts.
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Prep Time 10 minutes
45 minutes
Servings: 2
Course: Oven roasted
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 medium carrots peeled and halved lengthwise
  • 4 medium parsnips peeled and halved lengthwise
  • 2 tablespoons honey or maple syrup for vegan
  • 2 tablespoons melted butter or olive oil for vegan
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves or ½ tsp dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Trim ends of carrots and parsnips. Slice lengthwise into even pieces.
  3. In a small bowl, whisk together honey, melted butter, and olive oil.
  4. Place vegetables on the baking sheet and drizzle with the honey mixture. Toss well to coat.
  5. Spread evenly in a single layer. Sprinkle with salt, pepper, and thyme.
  6. Roast for 30–35 minutes, flipping halfway, until edges are caramelized and vegetables are fork-tender.
  7. Serve hot, garnished with more thyme or chopped parsley if desired.

Notes

  • For extra crisp edges, avoid overcrowding the baking tray.
  • Add a pinch of red pepper flakes for a spicy touch.
  • You can prep veggies and glaze up to 1 day in advance and store them in the fridge until ready to roast.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition Facts (Per Serving)

Nutrient Amount
Calories 210 kcal
Carbohydrates 32 g
Fiber 7 g
Sugar 17 g
Fat 9 g
Protein 2 g
Sodium 620 mg
Vitamin A 10200 IU
Vitamin C 28 mg