Honey roasted carrots and parsnips are an easy, flavor-packed side dish made in just 45 minutes. These sweet winter root vegetables are tossed in a simple honey glaze, then roasted until tender on the inside with perfectly golden, caramelized edges. It's the kind of simple oven-roasted vegetable recipe that works just as well for busy weeknights as it does for holiday dinners, adding both color and natural sweetness to any meal.
Jump to:
I make roasted carrots all the time, but I love the slightly nutty, earthy flavor of parsnips, so I started adding them in for a little more depth and variety. They roast beautifully together and balance each other out perfectly. This recipe keeps things simple with just a handful of ingredients, a quick honey glaze, and a high-heat roast that brings out their natural sweetness while giving you those caramelized edges. They're perfect for a cozy weeknight dinner or to add to your Thanksgiving or Easter spread.
Ingredients
- Carrots. I recommend large carrots over baby carrots.
- Parsnips. Parsnips are a root vegetable in the same family as carrots but cream in color and a bit sweeter. Roasted parsnips become sweet and tender with a nutty flavor.
- Black pepper. Always use fresh ground black pepper for the best flavor.
- Honey. I usually use raw or local honey.
- Rosemary. Use fresh rosemary and not dried for this recipe.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper. Peel the carrots and parsnips, then cut them in half crosswise. Slice each piece lengthwise into halves or thirds, depending on thickness, so everything is similar in size for even roasting.
Step 2: Add the carrots and parsnips to a large bowl with the remaining ingredients and toss until evenly coated. The vegetables should look lightly glossy but not overly saturated. Spread the vegetables onto the prepared baking sheet in a single layer, making sure they aren't overlapping so they roast instead of steam.
Step 3: Roast for 25-30 minutes, tossing halfway through, until the vegetables are fork-tender with golden, caramelized edges.
Step 4: Taste and add a pinch of salt if needed, then serve warm. Enjoy!
Sarah's Top Tips
- Cut evenly for consistent cooking. I always cut the carrots and parsnips into similar-sized pieces so they roast at the same rate. If some pieces are larger than others, you'll end up with a mix of undercooked and overly soft vegetables.
- Don't overcrowd the pan. Make sure the vegetables are spread in a single layer with space between them. When they're too close together, they trap steam and turn soft instead of developing those golden, caramelized edges.
- Use high heat for better caramelization. Roasting at 400°F is key for getting that perfect texture. The high heat helps the natural sugars in the vegetables caramelize, giving you crisp edges and deep flavor.
Serving Suggestions
I love serving these honey roasted carrots and parsnips with simple, protein-forward mains that let the flavors really shine. They pair perfectly with juicy pork loin steak for an easy weeknight dinner, or alongside a flavorful roasted whole Greek chicken when I want something a little more classic. For a crisp, comforting option, they're also great with parmesan crusted chicken. And around the holidays, I always serve them with glazed ham for Easter since the sweetness of the vegetables pairs so well with the savory, glazed meat.
Storage & Reheating
Fridge: Let the honey roasted carrots and parsnips cool completely before storing to prevent excess moisture from building up. Transfer them to an airtight container and refrigerate for up to 3-4 days.
Reheat: To reheat, spread the carrots and parsnips on a baking sheet and warm in a 350°F oven until heated through. This helps bring back some of the caramelized edges. You can also reheat them in a skillet for a slightly crispier finish.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Honey Roasted Carrots and Parsnips
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ cup honey
- 1 sprig fresh rosemary
- ¼ cup olive oil
- 2 garlic cloves, minced
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Peel the parsnips and carrots. Then cut them in half and cut each half in half lengthwise or into thirds for the thicker ends.1 pound carrots, 1 pound parsnips
- In a bowl combine the carrots and parsnips with the other ingredients. Toss to coat.1 ½ teaspoons salt, ½ teaspoon black pepper, ¼ cup honey, 1 sprig fresh rosemary, ¼ cup olive oil, 2 garlic cloves
- Place on the baking sheet and cook for 25-30 minutes until golden.
- Serve topped with more salt, if desired and enjoy.
Sarah's Tips
- Peeling carrots and parsnips. You actually don't need to peel root vegetables. Instead of peeling your carrots and parsnips, you can soak them in a vinegar and water bath and give them a good scrub to release the dirt and debris.
- Swap in other root vegetables: This recipe works well with other root vegetables like sweet potatoes, turnips, or butternut squash. Just cut everything to a similar size so it roasts evenly.
- Use fresh herbs for more flavor: Fresh herbs like thyme or rosemary can be used instead of dried for a brighter, more aromatic finish. Add them toward the end so they don't burn.
- Add garlic or spices for variation: For extra flavor, try tossing in minced garlic, smoked paprika, or a pinch of cumin. It's an easy way to switch things up without changing the base recipe.
Tools I Use for This Recipe
- Cutting board
Comments
No Comments