This Carrots and Parsnips Recipe with Honey and Thyme is a one-pan, 30-minute side dish perfect for both weeknights and holidays. The vegetables simmer in broth with butter, honey, and thyme, then finish with a glossy glaze and a light char, creating a sweet-savory balance that always impresses.
If you enjoy this recipe, be sure to try our Rainbow Carrot Fries, Maple Roasted Butternut Squash, or our Green Beans and Carrots with a Thyme Butter Sauce.
Carrots and Parsnips Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 18-20 minutes
- 👥 Servings: 4-6
- 🔥 Cook Method: Stovetop (Skillet Simmer + Glaze)
- 🍽️ Cuisine (or General Category): Side Dish / Vegetables
- 👩🍳 Pair With: Roasted chicken, grilled salmon, mashed potatoes
- ⭐ Difficulty Level: Easy
We trust this dish for entertaining. It's simple, reliable, and always looks elegant alongside mashed potatoes or salmon. ~Jami
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Why We Love This Recipe
- Two-for-One: Works as a quick weeknight side and a polished holiday dish. Just like our Crispy Brussels Sprouts with Bacon.
- Balanced Sweetness: Honey pairs with thyme to keep the glaze savory.
- Stovetop Simple: No oven space needed during busy holiday meals.
- Family-Tested: Tender, lightly sweet batons appeal to adults and kids.
Carrots and Parsnips Recipe Ingredients
This Carrot and Parsnip recipe combines tender root vegetables with a buttery honey glaze and fresh thyme for a simple yet elegant stovetop side dish.
- Carrots: Peeled, washed, and cut into long batons. They are bright, sweet, and sturdy enough for stovetop glazing.
- Parsnips: Earthy-sweet contrast that pairs well with carrots and honey.
- Honey: We choose honey for its natural sweetness that forms an elegant, shiny glaze.
- Butter: Provides that rich base that coats each piece.
- Fresh Thyme: Adds herby balance; use sprigs and leaves.
- Low-sodium Broth: Helps tenderize and flavor before glazing.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chicken Broth: Use vegetable broth or water.
- Honey: Try maple syrup for a deeper sweetness.
- Butter: Use olive oil or ghee for richer flavor.
- Thyme: Rosemary or parsley if thyme isn't on hand.
- Flavor Boost: Add orange zest for winter holidays or cinnamon for warmth.
How To Make Carrots and Parsnips with Honey and Thyme
STEP ONE: Simmer the Vegetables
Place the carrots and parsnips in a large skillet with chicken broth, salt, and pepper.
Cover with a lid and simmer over medium heat until just tender, about 10-12 minutes.
STEP TWO: Add Flavor and Honey Glaze
Uncover the skillet and reduce the heat slightly. Stir in the butter, honey, and thyme.
Cook uncovered over low to medium heat, stirring occasionally, until the liquid reduces into a glossy glaze, about 4-5 minutes.
STEP THREE: Develop Golden Edges
Let the vegetables sit undisturbed against the pan surface for 1-2 minutes at a time to create golden-brown edges. Stir and repeat once more.
STEP FOUR: Serve Immediately
Remove from the heat and quickly transfer the glazed carrots and parsnips to a serving dish.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cut carrots and parsnips into long flat batons so they sit flush in the pan and brown evenly.
✔️ DO Let the glaze reduce until sticky and shiny.
❌ DO NOT Crowd the pan; reduce total quantity or use a larger skillet.
❌ DO NOT Adjust the heat too high; honey can scorch fast.
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Storage
Refrigerate carrot and parsnip leftovers up to 3 days. Reheat gently in a skillet with a splash of water or microwave in short bursts. Freeze up to 2 months, then thaw in the fridge and rewarm with extra honey and butter if needed.
Recipe FAQs
Yes. Honey is one of the best ways to glaze carrots because it caramelizes well, giving the vegetables a sweet and savory coating. For the best results, pair the honey with butter, salt, and fresh thyme.
Always add honey after the carrots (and parsnips, if using) are tender. Adding it too early can cause burning. By glazing at the end, the honey reduces into a glossy coating that clings to the vegetables.
Yes. You can par-simmer the vegetables earlier in the day, then reheat them and finish with the honey, butter, and thyme glaze right before serving. This makes it a convenient holiday or weeknight side dish.
Did You Try This Recipe?
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📖 Recipe
Carrots and Parsnips Recipe with Honey Thyme Glaze (Stovetop)
Equipment
- 12-inch nonstick skillet with lid
- Vegetable peeler
- Sharp Knife
- Cutting board
- Wooden spoon or silicone spatula
Ingredients
- ¾ pound carrots about 4-5 medium, peeled and cut into long flat batons (about 2½-inch by ½-inch pieces)
- ¾ pound parsnips about 3-4 medium, peeled and cut into long flat batons (same size as carrots)
- ¾ cup low-sodium chicken broth or water
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- ¾ teaspoon fresh thyme leaves or ⅓ teaspoon dried, plus more for garnish
Instructions
- Place the carrots and parsnips in a large non-stick skillet with chicken broth, salt, and pepper. Cover with a lid and simmer over medium heat until just tender, about 10-12 minutes.
- Uncover the skillet and lower the heat slightly. Stir in the butter, honey, and thyme, then cook uncovered over low to medium heat, stirring occasionally, until the liquid thickens into a glossy glaze, about 4-5 minutes.
- To add color and texture, let the vegetables rest undisturbed against the pan surface for 1-2 minutes at a time to develop golden-brown edges, stirring and repeating once more.
- Remove from heat and transfer to a serving platter immediately. Garnish with additional thyme sprigs if desired.
Save This Recipe 💌
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Video
Notes
- Honey: Try maple syrup for a deeper sweetness.
- Chicken Broth: Use vegetable broth or water.
- Butter: Use olive oil or ghee for richer flavor.
- Thyme: Rosemary or parsley if thyme isn't on hand.
Jami Powell says
A delicious honey-thyme glaze and a great way to free up the oven during holiday cooking!