These Honey Roasted Carrots and Parsnips are an easy side dish packed with flavor and made in just 45 minutes! The sweet winter root vegetables are covered in a honey glaze and roasted until soft and golden brown.
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This honey-glazed carrots and parsnips recipe is the perfect side dish for a weeknight dinner or holiday dinner. I particularly like adding these to Christmas dinner as my whole family enjoys them.
I'm not a fan of boiled vegetables because let's be honest they're boring. This is one of my favorite roasted carrots and parsnips recipes. Roasting carrots and parsnips brings out the natural sweetness of the vegetables. Adding the honey mixture makes for a crispy sweet edge that's hard to resist.
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🌟Why You'll Love this Recipe
- Only a few ingredients. This recipe is made with 8 simple ingredients. This tasty side dish can be added to almost any meal.
- Tastes like candy. Honey roasted vegetables are caramelized and oh so sweet! I promise, even the picky eaters will devour these candy-like roasted vegetables.
- Perfectly balanced. The natural sweetness of the carrots and parsnips is balanced with salt, garlic and fresh rosemary.
🥘Ingredients
- Carrots. I recommend large carrots over baby carrots. Try parmesan roasted carrots if you prefer savory flavors.
- Parsnips. Parsnips are a root vegetable in the same family as a carrot 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.
📖Substitutions & Variations
You can swap the carrots and parsnips for any root veggie you like! You can also make just honey roasted carrots or honey roasted parsnips. I usually just use orange carrots but feel free to use a pound of rainbow carrots or whatever you've pulled from the garden.
🔪Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Step 1: Peel and cut the carrots and parsnips. Cut them in half and once again lengthwise.
Step 3: Roast for 25-30 minutes, until golden brown.
Step 4: Serve and enjoy!
💭Recipe FAQs
Yes! You can use either maple syrup or agave nectar as a substitute.
You can make these ahead of time and place the vegetables back in the oven to reheat. However, roasted vegetables do tend to have a better texture when eaten immediately.
There is no need to parboil parsnips before roasting.
👩🏻🍳Chef Tips
- For best results lay the carrots and parsnips on the baking tray in a single layer.
- Prepare in advance. It's easy to cut the carrots and parsnips in advance so you can easily grab them and roast them when you're ready. For holidays I sometimes do this a few days in advance to limit my prep work on the actual cooking day. You can store them in the fridge or in a bowl of water on the countertop for up to 2 days.
- 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.
- Cut the vegetables into long pieces. This technique gives the dish an elegant look but don't worry if you prefer them in small chunks. The cooking time may be shorter if you cut them into smaller pieces.
🥗Serving
Serve this sweet recipe alongside many different main dishes on your busy weeknights or holiday parties. I love serving these alongside my Maple Brussels Sprouts and Red Skinned Mashed Potatoes. They also pair perfectly with roast chicken and potatoes.
🥣Storage & Reheating
- Be sure to allow the honey roasted carrots and parsnips to cool before storing. Store them in an airtight container in the refrigerator for 3-4 days.
- You can freeze roasted vegetables in the freezer for up to 2-3 months but keep in mind the texture of the vegetable will change.
- To reheat simply place the carrots and parsnips back on a baking sheet and reheat at 350 degrees F until they are warm throughout.
More Vegetable Recipes
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Honey Roasted Carrots and Parsnips
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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.
- In a bowl combine the carrots and parsnips with the other ingredients. Toss to coat.
- 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
- For best results lay the carrots and parsnips on the baking tray in a single layer.
- Prepare in advance. It's easy to cut the carrots and parsnips in advance so you can easily grab them and roast them when you're ready. For holidays I sometimes do this a few days in advance to limit my prep work on the actual cooking day. You can store them in the fridge or in a bowl of water on the countertop for up to 2 days.
- 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.
- Cut the vegetables into long pieces. This technique gives the dish an elegant look but don't worry if you prefer them in small chunks. The cooking time may be shorter if you cut them into smaller pieces.
- Be sure to allow the honey roasted carrots and parsnips to cool before storing. Store them in an airtight container in the refrigerator for 3-4 days.
- You can freeze roasted vegetables in the freezer for up to 2-3 months but keep in mind the texture of the vegetable will change.
- To reheat simply place the carrots and parsnips back on a baking sheet and reheat at 350 degrees F until they are warm throughout.
KITCHEN TOOLS NEEDED
- Cutting board
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