Honey Roasted Parsnips and Carrots are the sweet-and-savory side dish you didn’t know you needed. Tossed in honey and herbs, then roasted to golden perfection, this easy recipe brings big flavor with minimal effort—perfect for weeknights or holiday spreads!
Roasted root veggies are having a serious moment—and for good reason. They’re nutrient-dense, naturally sweet, and ridiculously easy to prep. This recipe is a go-to in our house during the holidays, but honestly, we eat it year-round because it’s just that good.
If you're into vibrant, flavor-packed sides, you’ll love these veggies paired with my Easy Air Fryer Roasted Potatoes or my tangy Citrus and Honey Roasted Beets.
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💖 Why This Recipe Works
- Sweet & savory flavor combo – Honey + herbs = a caramelized dream.
- Super versatile – Perfect for holidays and weeknights.
- Sheet pan simplicity – Minimal effort, maximum flavor.
⭐ Star Ingredients
- Carrots – These bright orange roots roast beautifully, getting sweet and golden on the edges. I love how they hold their shape and color, even after a high-heat bake.
- Parsnips – Slightly nutty, earthy, and totally delicious when roasted. They balance the carrots perfectly and add an extra layer of cozy flavor.
- Honey – This is the not-so-secret ingredient. It creates that glossy caramelized finish that makes people ask, “Wait, how did you make these?!”
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Zingy citrus twist – Add lemon or orange zest to brighten up the flavors.
- Make it vegan – Swap honey for maple syrup or agave for a plant-based option.
- Turn up the heat – Add red pepper flakes or cayenne for a sweet 'n spicy vibe.
- Herby upgrade – Mix in garlic, rosemary, or thyme (fresh or dried) for extra aromatic goodness.
- Nutty crunch – Top with chopped pecans or almonds before serving.
Craving more veggie magic? Try my Stuffed Bell Peppers, Air Fryer Bok Choy or easy Carrot Rice recipe.
🔪 How To Make Honey Roasted Parsnips and Carrots
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- Step 1: Preheat your oven to 395°F (201°C). Peel the carrots and parsnips, then slice them in half lengthwise. Line a baking sheet with baking paper, and place the sliced vegetables in a single layer.
- Step 2: In a small bowl, mix together the oil, honey, rosemary, and thyme.
- Step 3: Drizzle the mixture over the vegetables, ensuring they are evenly coated.
- Step 4: Season with salt and pepper to taste.
- Step 5: Roast in the oven for 30-40 minutes at 400, or until the vegetables are tender and golden brown.
- Step 6: Enjoy this deliciously roasted carrots and parsnips recipe!
💡Hint: Don’t crowd the baking sheet—spread the veggies out so they roast instead of steam!
👩🍳 Expert Tips
- Fresh is best – Choose firm, blemish-free carrots and parsnips for the best texture and flavor.
- Cut evenly – Similar-sized pieces roast evenly and caramelize better.
- Serve straight away – These veggies are at their best fresh out of the oven—sweet, sticky, and slightly crisp at the edges.
💭 FAQs
Boiling parsnips and carrots before roasting can make them tender and speed up cooking, but it’s totally optional. If you’re short on time, just toss them straight in the oven for a deliciously roasted finish!
Soggy parsnips can happen if they’re overcrowded on the baking sheet or not roasted at a high enough temperature. Try spreading them out and cranking up the heat for a crispy, golden finish!
Thyme and honey are a perfect duo! The herbal touch of thyme beautifully complements the sweetness of honey, making your dishes taste extra special.
💖 Serving Suggestions
- These are some great sides to serve with roasted carrots and parsnips:
- Serve these honey roasted roots with:
- Pan Fried Salmon – Rich, buttery fish + sweet roasted veggies = flavor magic.
- Pesto Chicken – An herb-forward main that pairs perfectly with caramelized veg.
- Wild Rice Pilaf – Adds nutty contrast and a hearty base.
- Purple Cauliflower Mash – Creamy and mild, perfect to balance the sweet-savory roast.
🍽 More Ways To Use Carrots
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Honey Roasted Parsnips and Carrots
Ingredients
- 4 Carrots
- 4 Parsnips
- 1 tablespoon Olive Oil
- 1 tablespoon Runny Honey
- ¼ teaspoon Rosemary
- ¼ teaspoon Thyme
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat your oven to 395°F (200°C). Peel the carrots and parsnips, then slice them in half lengthwise. Line a baking sheet with baking paper, and place the sliced vegetables on it.
- In a small bowl, mix together the oil, honey, rosemary, and thyme.
- Drizzle the mixture over the vegetables, ensuring they are evenly coated.
- Season with salt and pepper to taste.
- Roast in the oven for 30-40 minutes at 400, or until the vegetables are tender and golden brown.
- Enjoy your deliciously roasted carrots and parsnips!
Notes
Nutrition
More Air Fried and Roasted Vegetable Recipes
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Absolutely loved this! The carrots and parsnips roasted up perfectly tender with a sweet, caramelized glaze. The honey and herbs added just the right touch of flavor. A simple yet delightful side dish!