Roasted Carrots & Parsnips
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
I’ve been making these honey-roasted parsnips and carrots for years, and they never fail to impress. Roasting brings out the vegetables’ natural sweetness, while the buttery honey glaze caramelizes them to perfection.
This recipe is a must-try if you’re looking for an easy, restaurant-quality vegetable side dish. It’s simple to prepare, requires minimal ingredients, and pairs beautifully with roasted meats, seafood, or even vegetarian mains.
Are parsnips any good?
Yes! And the combination of the carrot strips and parsnips trips is a great side you wont see too often.
- Naturally Sweet & Caramelized – Roasting enhances the sweetness of carrots and parsnips, while honey adds a delicate glaze.
- Easy to Make – Bake them in the oven or cook them on the stovetop in under 30 minutes.
- Perfect for Holidays and Everyday Meals—This is a simple but foolproof side dish is perfect for Thanksgiving, Christmas, or weeknight dinners.
You only need Simple Ingredients
- Butter & Olive Oil – This is what helps create that rich, golden glaze.
- Carrots & Parsnips
- Salt & Fresh Ground Pepper – Always to taste
- Honey – If you prefer a deeper caramelized flavor, use roasted honey instead of regular honey. It has a richer, slightly smoky taste.
- Dried Thyme and Chopped Fresh Parsley
How to Honey Roast Carrots and Parsnips
Step 1: Prep the Vegetables
Peel the carrots and parsnips, then cut them into quarters to ensure even roasting. If your parsnips are extra thick, slice them lengthwise so they cook at the same rate as the carrots.
Step 2: Preheat the Oven & Prep the Pan
Place butter and olive oil in a roasting pan or a rimmed baking sheet. Put it in the oven at 350°F until the butter melts, about 3-5 minutes. Remove the pan and carefully mix the butter and oil to coat the surface of your sheet. Be careful because it is hot (obviously).
- Why do I preheat the pan?: Preheating the pan with butter and oil helps jump-start the caramelization process.
Step 3: Roast the Vegetables
Place the parsnips and carrots on the baking sheet and toss to coat them evenly in the butter and oil mixture. Season to taste with salt and black pepper. Arrange veggies in a single layer to ensure even roasting.
Roast in the preheated oven for 20 minutes.
Step 4: Glaze & Finish Roasting
Remove the pan from the oven and drizzle honey over the vegetables. Toss to coat, then sprinkle dried thyme on top. Flip the vegetables for even roasting.
Return to the oven and roast for an additional 20 minutes or until the vegetables are fork-tender and slightly caramelized.
Step 5: Garnish & Serve
Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately.
Variations & Customizations
- Stovetop Method: Heat a large skillet over medium heat, add olive oil and honey, then sauté the carrots and parsnips for 10-15 minutes, stirring occasionally until golden brown and tender.
- Extra Sweetness: Add more honey or a drizzle of maple syrup for a richer glaze.
- Spicy Twist: A dash of cayenne pepper balances the sweetness with a little heat.
- More Roasted Root Vegetables: Swap or mix with turnips, rutabaga, or potatoes for variety.
- Herb Swap: Replace thyme with rosemary sprigs for a deeper, woodsy flavor.
Tested Tip: Using high-quality honey makes a big difference. Try a local wildflower or clover honey for the best natural sweetness.
How to Store & Reheat
- Storage: Leftover honey-roasted parsnips and carrots can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 10 minutes or in a skillet over medium heat until warmed through.
What main dishes go well with roasted vegetables?
These caramelized root vegetables pair well with both meat-based and vegetarian dinners. The most common main dish choices are roasted chicken, salmon, bone-in pork chops, or vegetarian burgers. There really isn’t a wrong way to serve a side.
Helpful Tips for the Best Roasted Vegetables
- Use Parchment Paper – Helps prevent sticking and makes cleanup easier.
- Swap Honey for Maple Syrup or Agave
- Choose the Right Oil – If you don’t have olive oil, use avocado oil or another neutral cooking oil.
- Avoid Overcrowding the Pan – Arrange vegetables in a single layer for crispy edges instead of steaming.
Learn from me: I once made the mistake of crowding my roasting pan, and instead of getting crispy edges, my vegetables turned out soft and mushy. Now, I always use two pans if I need to make a larger batch. One thing I do on the 2 pan thing is to switch the top and middle rack at the half way point. This gives both pans equal time on the top.
More *Roasted Vegetables* you’ll love!
That’s it! These honey roasted parsnips and carrots are easy, packed with flavor, and go with just about anything. Give them a try and let me know what you think!
Honey Roast Carrots and Parsnips
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 4 carrots peeled and quartered lengthwise
- 4 parsnips peeled and quartered lengthwise
- Salt and pepper to taste
- 2 tbsp honey
- ½ tsp dry thyme
- Chopped fresh parsley for garnish/optional
Instructions
- Place butter and olive oil in a roasting pan and put it in the oven. Preheat the oven to 350°F (175°C) while the butter melts.
- Peel carrots and parsnips and cut them lengthwise into quarters to ensure even roasting.
- Remove the pan from the oven and stir the melted butter and oil together. Add the parsnips and carrots, tossing well to fully coat all sides. Season generously with salt and black pepper.
- Spread the vegetables in a single layer on the pan. Roast for 20 minutes, flipping halfway through for even browning.
- Remove from the oven and drizzle honey evenly over the vegetables. Toss to coat, then sprinkle with thyme.
- Return to the oven and roast for another 20 minutes, or until the vegetables are fork-tender and caramelized.
- Remove from the oven and sprinkle with fresh chopped parsley. Serve immediately.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
