Honey Roasted Carrots & Parsnips are a delicious, easy side dish that works great with any meal. You can serve these roasted root veggies with a roast dinner, a weeknight meal, or a holiday feast like Christmas dinner.
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Parsnips and carrots are root vegetables that are related to each other. They have the same shape and a similar sweetness. Both vegetables are delicious when roasted.
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Why You'll Love This Recipe
- These honey glazed carrots and parsnips are a delicious side dish that goes with almost everything.
- You can serve honey roasted carrots and parsnips with a weeknight meal or a holiday dinner.
- Roasting carrots and parsnips is a healthier option because they retain more of their nutrients than with boiling.
- The honey glaze helps to give the vegetables a delicious caramelization.
- This simple side dish takes just 30 minutes in the oven.
- Honey helps to intensify the natural sweetness of parsnips and carrots.
- A tasty side dish that the whole family will love!
Ingredient Notes
- Parsnips. Fresh, firm, young parsnips are ideal. Look for the smallest ones you can find.
- Carrots Look for firm, bright orange carrots with no cracks.
- Thyme Fresh thyme is best, but if you don't have it, use one teaspoon of dried thyme.
- Honey You can use maple syrup instead.
- Butter Melt the butter in the microwave. I use salted butter but unsalted butter works too.
- Olive Oil Avocado oil, or any vegetable oil is also great for roasted carrots and parsnips.
- Salt & Pepper
How to Make It
These instructions are intended as a visual guide. Complete detailed instructions can be found in the recipe card below.
- With a sharp knife, slice carrots and parsnips in half.
- Slice the halves lengthwise in half (or thirds for thicker ends, so that all the pieces are of similar size.
- In a small bowl, whisk together the honey, butter, and olive oil.
- Put the parsnips and carrots on a parchment paper lined baking tray and pour the honey mixture over the vegetables. Toss with your hands to coat and spread them in a single layer.
- Sprinkle with salt, pepper, and thyme leaves.
- Roast until the carrots and parsnips are tender and caramelized.
Helpful Tips
- Try to cut the vegetables into equal sized pieces to ensure that they cook evenly.
- Make sure the vegetables are spread in a single layer on the baking pan. This will allow the pieces to cook evenly, and also let's them brown instead of steam.
- You can easily double or even triple this recipe. Just toggle the number of servings at the top of the recipe card. You will need two or more sheet pans. (See point above).
- You can use just carrots for honey roasted carrots, or parsnips for honey roasted parsnips.
- For a vegan version of these glazed parsnips and carrots, substitute maple syrup for the honey and replace the butter with more oil.
- If you like a little bit of spice to balance the sweetness, try adding a pinch of red pepper flakes to the honey mixture before coating the veggies.
- Store leftovers in the fridge in an airtight container for up to three days.
Common Questions
There's no need to peel carrots, they just need a good scrub. Smaller, fresh parsnips can usually be treated the same. However, larger, older parsnips will usually need to be peeled or they'll have a woody texture. It's also a matter of personal preference.
It isn't necessary to parboil the parsnips. But if you do choose to parboil, it will shorten the cooking time. Especially if your parsnips are very large.
Yes, you can peel (if desired) and slice the vegetables the day before you plan to roast them. Just keep them covered in cold water in the fridge until you want to use them.
Serving Suggestions
These delicious roasted vegetables go great with just about any main dish. They're a great side dish for chicken like roast chicken or Cornish hens. And a perfect addition to a meatless meal like Stuffed Acorn Squash. This tasty side dish goes equally well with seafood like salmon and with steak or ribs, too.
More Delicious Side Dishes
I have all kinds of delicious veggie side dishes for you to try! Check out some of these:
- Air Fryer Roasted Vegetables
- Braised Red Cabbage with Apples
- Mashed Potato Squash
- Air Fryer Butternut Squash
- Brown Sugar Roasted Carrots
- Sautรฉed Green Beans With Garlic & Lemon
- Gluten Free Cornbread Stuffing
- Sautรฉed Beet Greens Recipe
- Roasted Rutabaga
- Miso Baked Sweet Potatoes
- Roasted Brussels Sprouts & Butternut Squash
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Honey Roasted Carrots and Parsnips
Equipment
Ingredients
- 4 medium carrots
- 4 medium parsnips
- 2 tablespoons honey
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- ยฝ teaspoon black pepper
Instructions
- Preheat the oven to 425ยฐ. Line a baking tray with parchment paper or aluminum foil.
- Scrub the carrots and parsnips well, and slice off the root and stem ends.
- Cut the vegetables in half, then cut each half lengthwise in half, or into thirds for the thicker ends.
- Spread the carrots and parsnips in a single layer of a parchment lined baking sheet and pour the honey mixture over them. Toss with your hands to coat well.
- Sprinkle with thyme, salt, & pepper
- Roast for 30 minutes, turning halfway through, or until the vegetables are fork tender and beginning to brown.
- Serve hot, garnished with more fresh thyme sprigs or parsley if desired.
Notes
- Try to cut the vegetables into equal sized pieces to ensure that they cook evenly.
- Make sure the vegetables are spread in a single layer on the baking pan. This will allow the pieces to cook evenly, and also let's them brown instead of steam.
- You can easily double or even triple this recipe. Just toggle the number of servings at the top of the recipe card. You will need two or more sheet pans. (See point above).
- You can use just carrots for honey roasted carrots, or parsnips for honey roasted parsnips.
- For a vegan version of these glazed parsnips and carrots, substitute maple syrup for the honey and replace the butter with more oil.
- If you like a little bit of spice to balance the sweetness, try adding a pinch of red pepper flakes to the honey mixture before coating the veggies.
- Store leftovers in the fridge in an airtight container for up to three days.
Jan Neumann
It appears that the thyme leaves have been omitted from the ingredient list. How much should I use? I'll be using fresh thyme. Thanks!
Colleen
Hi Jan! Thanks so much for pointing out this error! Use one teaspoon of fresh thyme leaves. I'm going to fix the recipe card, so thanks again!
Cristina
I am just wondering? Is it me or it is no temperature indicated in this recepy?
Colleen
Hi Christina! If you go to the recipe card at the bottom, instruction #1. Preheat oven to 425ยฐ. Hope this helps!
Kim Wiens
I tried this recipe for tonight's dinner and my family loved it!
Colleen
So happy that your family loved this recipe, Kim! Thanks for commenting!
Kathy S Olson
Delicious. Will make again.
Colleen
So happy that you liked this recipe, Kathy! Thanks for your feedback.
Kristen
The perfect side dish! We love parsnip and the two of them together weโre such a nice combination.
Colleen
Hi Kristen, I'm happy to hear that you loved the combo of parsnips and carrots. Thanks for commenting.
Sean
Beautiful, flavourful side. The honey is a perfect touch, and I have to say, I really like the mix of carrots and parsnips. They go so nicely together, and keep either one from feeling boring. Great stuff!
Colleen
Thank you, Sean! It's a simple but tasty side dish, and I'm happy to hear that you like the mix.
Jody
Looks Delicious! I can't wait to make this recipe!
Colleen
I hope you like it, Jody.
Ksenia
I made this tonight as a variation on my usual honey roasted carrots and it was as fantastic as I imagined! Thanks for adding to my winter roasted veggies repertoire.
Colleen
I'm happy to hear that you loved the addition of parsnips, Ksenia! You're welcome, and thank you for your feedback.
Debbie
These Honey Roasted Carrots & Parsnips are so good. The honey added just enough sweetness my whole family loved. Thanks for a great recipe.
Loreto and Nicoletta
This is perfect for Thanksgiving! The sweetness of the carrots and parsnips is lovely. Beautiful dish!
Colleen
Hi Loreto and Nicoletta. Yes, these are perfect as a Thanksgiving side dish!
Colleen
You're welcome, Debbie. It's wonderful to hear that your family loved the recipe. Thank you for commenting!