Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Carrots and Parsnips with Bacon and Thyme

Scott Phillips

Servings: 4 to 6

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.


  • 1 Tbs. fresh orange juice
  • 2 tsp. red wine vinegar
  • 2 tsp. honey
  • 2 Tbs. extra-virgin olive oil
  • 3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
  • 3/4 lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  • 2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
  • 5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
  • 2 slices bacon, cut crosswise into 1-inch pieces
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 5
  • Sodium (mg): 280
  • Carbohydrates (g): 20
  • Fiber (g): 4
  • Protein (g): 3


  • Combine the orange juice, vinegar, and honey in a small bowl. Set aside.
  • In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.
  • Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.
  • Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.
  • Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.


Rate or Review

Reviews (3 reviews)

  • maryhelen | 03/02/2014

    We made these in the afternoon, put in the fridge and then put back in the oven to warm before serving- I felt the flavour improved, and was convenient way to cook them for a crowd.

  • MargeS | 02/15/2014

    This is a delicious dish.

  • ndchef | 11/15/2013

    This was a little too sweet for me. I didn't have bacon, so used a little duck fat, maybe the smokiness makes a big difference here. I would also add more shallots to balance the flavors more. But the cooking method was great, and I like another way to use root vegetables.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial