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.
Recipe summary
Flavor: Earthy, sweet, savory.
Simple ingredients. Carrots and parsnips are coated in oil, honey, thyme, salt, and pepper before roasting to perfection in the oven.
Great for: Weeknight meals or holiday dinner with family. It's versatile and easy but impressive enough for a formal meal.
Similar to: Brown Sugar Roasted Carrots and Roasted Potatoes and Carrots
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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) into about ½ inch pieces, 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.
How to make parsnips and carrots
- Slice carrots and parsnips on the bias and place in a large bowl.
- In a separate bowl, warm honey in the microwave for about 10 seconds, or until it's thinned slightly. Add oil and seasoning and whisk to combine.
- Pour over vegetables and toss until evenly coated.
- Spread on a parchment lined baking sheet and spread into an even layer. Bake for about 21-23 minutes, or until vegetables are fork tender.
Tips and tricks
Use a half sheet pan - Fit all your vegetables on a single half sheet pan without overcrowding. If you'd like to make more veggies or have smaller sheet pans, divide vegetables between two sheets and rotate halfway through baking.
Slice vegetables evenly - This helps your vegetables roast evenly in the oven without undercooked or overcooked pieces.
Arrange vegetables in a single layer -This ensures your parsnips and carrots roast evenly with crisp, browned edges. Overcrowding can cause vegetables to turn out mushy and steamed instead of roasted and caramelized.
Test doneness with a fork - Not sure if your vegetables are done? Test by piercing with a fork. When there's little resistance, your veggies are done.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container and reheat well in the microwave or on the stovetop over medium-low heat.
I don't recommend freezing cooked vegetables because they will thaw with a mushy texture.
Frequently asked questions
No, there's no need to peel parsnips or carrots before roasting. 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.
No, there's no need to parboil your vegetables before roasting. All of the cooking is done in the oven.
They make a great addition to a holiday meal or Sunday dinner. Serve roasted parsnips and carrots with a glazed ham, slow cooker pork roast, or baked chicken thighs.
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📖 Recipe
Honey Roasted Parsnips and Carrots
Ingredients
- 16 ounces carrots
- 16 ounces parsnips
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 400℉. Line a half sheet pan with parchment paper and set aside.
- Scrub and rinse parsnips and carrots (optionally, peel vegetables if you prefer to do so). 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.
Equipment Recommendations
Notes
- Variations: Recipe can be made with all carrots, all parsnips, or a combination of both. Honey can be substituted with maple syrup to make this recipe vegan friendly.
- Baking time adjustments: Baking time will vary based on thickness of vegetables. Thicker vegetables will take longer to cook through.
- Storage: Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
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