Honey Roasted Carrots and Parsnips

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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.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 318.15kcal

Author: Sarah Hill

Equipment

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.

Notes

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.

Nutrition