Name: Honey Roasted Parsnips and Carrots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 Carrots; 4 Parsnips; 1 tbsp Olive Oil; 1 tbsp Runny Honey; 1/4 teaspoon Rosemary; 1/4 teaspoon Thyme; 1/4 teaspoon Salt; 1/4 teaspoon Pepper

Get ready to fall in love with the sweet and savory magic of Honey Roasted Parsnips and Carrots! This easy side dish is perfect for busy moms looking to add a pop of color and flavor to the dinner table. With just the right touch of honey, these roasted root vegetables are a crowd-pleaser every time. Let’s make your kitchen smell amazing!

honey roasted parsnips and carrots on a tray.

Why Make Roasted Carrots And Parsnips With Honey

Packed with Flavor: The combination of roasted caramelized edges and a touch of honey makes these vegetables irresistibly sweet and savory.
Healthy and Colorful: Bright orange carrots and creamy parsnips make your plate look as good as it tastes, while adding a boost of natural goodness.
Perfect for Any Meal: Whether it’s a quick weeknight dinner or a fancy holiday spread, roast carrots and parsnips are always a crowd-pleaser.

If you love honey roasted carrots and parsnips then make sure you check out the our recipe for Easy Air Fryer Roasted Potatoes and our super popular Citrus And Honey Roasted Beets recipes.

Ingredients

Carrots: Bring natural sweetness and vibrant color, enhancing the overall flavor and visual appeal of the dish.
Parsnips: Add an earthy depth and a subtle sweetness, perfectly complementing the roasted character of the dish.
Olive Oil: Provides richness and aids in achieving a beautifully roasted texture, ensuring the vegetables are tender and flavorful.
Runny Honey: Promotes caramelization, adding a delicious glaze and enhancing the natural sugars in the vegetables.
Fresh Rosemary and Fresh Thyme: Infuse aromatic herbs, adding depth and a fragrant note that elevates the dish.
Kosher Salt and Pepper: Essential for seasoning, balancing the flavors, and bringing out the best in each ingredient.

How To Make Honey Roasted Parsnips and Carrots

Sliced carrots and parsnips in a baking sheet.

Step One: Step One: 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.

Combining oil, honey, rosemary, and thyme in a small bowl.

Step Two: In a small bowl, mix together the oil, honey, rosemary, and thyme.

Pouring mixture of honey, oil and herbs over carrots and parsnips.

Step Three: Drizzle the mixture over the vegetables, ensuring they are evenly coated.

Mixture of honey, oil and herbs poured over carrots and parsnips.

Step Four: Season with salt and pepper to taste.

Roasted carrots and parsnips with honey and oil.

Step Five: Roast in the oven for 30-40 minutes at 400, or until the vegetables are tender and golden brown.

Step Six: Enjoy this deliciously roasted carrots and parsnips recipe!

Tips And Tricks

Choose Fresh Vegetables: Select firm, brightly colored parsnips and carrots for the best flavor and texture. Avoid any with soft spots or blemishes.
Uniform Slicing: Cut the vegetables into similar-sized pieces to ensure even cooking. This will help the roasted veggies to cook uniformly and achieve a perfect caramelization.
Serve Immediately: For the best taste and texture, serve the honey-roasted parsnips and carrots straight from the oven while they’re still warm and crisp. Roasting vegetables has never been easier!

Variations

Zesty Twist: Add a splash of lemon juice to the honey mixture for a fresh, tangy flavor.
Spicy Kick: Sprinkle some chili flakes into the mix for a sweet and spicy surprise.
Nutty Delight: Toss in some chopped pecans before roasting for a crunchy finish.
Garlic Herb: Mix in minced garlic with the herbs for an extra savory punch.

Substitutions

Another great substitute is balsamic vinegar and any additional fresh herbs you fancy.
If you don’t have any honey to hand or want a good alternative then you can try maple syrup or rub add some unsalted butter and brown sugar to your veggies.

Storage Instructions

Refrigeration: Cool your veggies at room temperature, store in an airtight container, and refrigerate for up to 4 days.
Freezing: You can freeze roasted carrots and parsnips on a baking sheet, transfer to a freezer bag, and use within 2 months.
Reheating: Reheat your roasted carrots and parsnips in the oven at 375°F for 10-15 minutes or microwave in intervals for a softer texture.

What to Serve With Roasted Carrots And Parsnips

Grilled Salmon: The rich, buttery flavor of grilled salmon complements the caramelized notes of the roasted vegetables beautifully.
Roast Chicken: These roasted carrots and parsnips tend to pair well with roast chicken for a tasty weeknight meal or roast dinner.
Wild Rice Pilaf: A nutty and aromatic wild rice pilaf adds an interesting texture and flavor dimension to the dish.
Stuffed Bell Peppers: Vegetarian stuffed bell peppers with grains and cheese provide a colorful and filling accompaniment.
Cauliflower Mash: A smooth and creamy cauliflower mash serves as a low-carb alternative to traditional mashed potatoes.

FAQ’S

Is It Best To Boil Parsnips And Carrots Before Roasting?

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!

Why Are My Parsnips Soggy?

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!

Does Thyme Pair Well With Honey?

Thyme and honey are a perfect duo! The herbal touch of thyme beautifully complements the sweetness of honey, making your dishes taste extra special.

Best Way To Peel Parsnips and Carrots?

To peel parsnips and carrots easily, start by washing them thoroughly under cold water to remove any dirt that might cling to the skin. Next, trim the ends by cutting off the top and bottom to create a stable base. Finally, use a sharp vegetable peeler to remove the thin skin, peeling from the thicker top down to the thinner bottom for even and smooth strokes.

Honey Roasted Parsnips and Carrots

Get ready to savor the sweet and savory delight of honey roasted parsnips and carrots, where each bite offers a tender, golden-brown treat seasoned with rosemary and thyme.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size Servings

Ingredients

4 Carrots
4 Parsnips
1 tbsp Olive Oil
1 tbsp Runny Honey
1/4 teaspoon Rosemary
1/4 teaspoon Thyme
1/4 teaspoon Salt
1/4 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!

Nutrition

Notes

Choose Fresh Vegetables: Select firm, brightly colored parsnips and carrots for the best flavor and texture. Avoid any with soft spots or blemishes.

Uniform Slicing: Cut the vegetables into similar-sized pieces to ensure even cooking. This will help them roast uniformly and achieve a perfect caramelization.

Serve Immediately: For the best taste and texture, serve the honey-roasted parsnips and carrots straight from the oven while they’re still warm and crisp