Honey roasted parsnips and carrots make the perfect special occasion or holiday side dish. Sliced carrots and parsnips are tossed in honey and thyme, then oven roasted until tender.
Roasting vegetables is an easy and nutritious way to add more vegetables to your meals. We've already roasted brussels sprouts, butternut squash, zucchini, and potatoes. Now, it's time for parsnips and carrots to shine!
Parsnips and carrots are naturally sweet and earthy. I've coated them in honey and thyme to accentuate their natural flavor.
You'll love this recipe for honey roasted parsnips and carrots because it's quick and easy to add to a weeknight dinner. They're also fancy enough to serve at your next holiday meal, like Easter, Thanksgiving, or Christmas.
Ingredients and substitutions
- Parsnips and carrots - This recipe can be made with all parsnips, all carrots, or a combination of both. I recommend cutting your parsnips and carrots on the bias (at an angle) in about ½ inch pieces. Or, slice into coins or ½ inch sticks.
- Honey - Can be substituted with maple syrup to make this recipe vegan.
- Olive oil - Can be substituted with your preferred neutral cooking oil.
- Seasoning - Salt, pepper and thyme add depth of flavor to your vegetables. Thyme can be substituted with rosemary, sage, or an Italian seasoning blend if desired.
Do I need to peel my parsnips?
Carrots and parsnips can be scrubbed, dried, and sliced as is. No need to peel. As long as you're giving your vegetables a good scrub before preparing, there's no need to take the time to peel them.
If you prefer to peel your carrots and parsnips, by all means, you're welcome to do so.
Tips for roasting vegetables
- Use a half sheet pan to roast your vegetables, lined with parchment paper or lightly greased with cooking spray.
- Slice your vegetables to the same thickness. This helps all of your vegetables roast evenly in the oven.
- Toss out your coated vegetables and arrange in a single layer.
- Test to see if your vegetables are done by piercing through with a fork. If they are pierced easily with little resistance, your vegetables are cooked through and ready to serve.
- Roasted vegetables are best served immediately from the oven.
What to serve with carrots and parsnips
These roasted veggies are easy enough to whip up to go with a weeknight meal, yet fancy enough to be made for a holiday dinner. I find that they pair particularly well with pork and chicken.
- Marmalade glazed ham
- Baked chicken drumsticks
- Parmesan crusted pork chops
- Garlic & herb slow cooker pork roast
- Maple glazed chicken
- French onion pork chops
Honey Roasted Parsnips and Carrots
- 1 pound carrots
- 1 pound parsnips
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- Preheat oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper and set aside.
- Clean and (optionally) peel parsnips and carrots. Cut on the bias (at an angle) into ½ inch pieces. Or, slice into ½ inch coins. Place into a large bowl and set aside.
- Warm honey in a microwave safe bowl for 10 seconds, or until thinned slightly. Add olive oil, salt, pepper, and thyme, stirring until combined. Drizzle over vegetables and toss until evenly coated.
- Pour onto prepared sheet pan and spread into a single layer. Bake 21-23 minutes or until vegetables can easily be pierced through with a fork. Remove from oven and serve immediately.
- Recipe can be made with all carrots, all parsnips, or a combination of both.
- Baking time will vary based on thickness of vegetables. Thicker vegetables will take longer to cook through.