These Honey Roasted Carrots and Parsnips turn into caramelized, candy-like bites and make an easy side dish for both weeknights and holidays. Plus, they’re a fantastic way to get picky eaters to enjoy their veggies!
If you are looking for more tasty oven-roasted veggies try the roasted acorn squash slices or the roasted green beans almondine next!
Why You'll Love These Roasted Carrots and Parsnips
Savory, sweet, and almost candy-like, these roasted carrots and parsnips are a side dish your whole family will love! The carrots bring natural sweetness, while the parsnips add a lovely earthy, nutty flavor. Together, they make a delicious combination with beautiful color and a tender, caramelized texture.
If you love my brown sugar roasted baby carrots or roasted acorn squash slices, you’ll enjoy this honey version. It’s quick and easy enough for a weeknight dinner, yet elegant enough to serve alongside your Thanksgiving or Christmas feast.
-maria doss
★★★★★
"Very simple and not too sweet. A great staple side dish!"
-STACEY
Jump to:
- Why You'll Love These Roasted Carrots and Parsnips
- How to prepare carrots and parsnips for roasting?
- Tips for Preventing Honey Glaze from Burning in the Oven
- FAQ'S
- More Oven Roasted Veggies
- Honey Roasted Carrots and Parsnips
- Recipe tips
- How to make roasted carrots and parsnips?
- More oven roasted vegetable side dishes
Oven roasting is one of the best ways to cook parsnips! It brings out their natural sweetness, creating beautifully caramelized edges and tender centers with a delicious, earthy flavor.
How to prepare carrots and parsnips for roasting?
Since carrots and parsnips are both root vegetables, start by giving them a good wash to remove any dirt. Whether or not to peel them is a personal choice. The skins are completely edible and contain nutrients, along with a slightly earthy flavor. Leaving the skin on can give a more rustic feel and also saves time.
However, I prefer peeling them because it results in a smoother, more uniform texture and removes any potential bitterness or toughness—especially in older or larger parsnips. It’s an extra step, but worth it!
When chopping the parsnips and carrots, aim for uniform pieces—about 1 inch thick—so they roast evenly. Keeping the size consistent ensures that everything cooks at the same rate and caramelizes beautifully.
Tips for Preventing Honey Glaze from Burning in the Oven
Roast at a moderate temperature – This allows the natural sugars in the honey to caramelize without scorching.
Stir occasionally during roasting to keep the honeyed root vegetables coated and moist, which helps prevent burning.
Watch the time and color – Roasting times can vary based on the size and quantity of your veggies. Check regularly to avoid overcooking or excessive browning.
Prep your pan properly – Grease your baking sheet or line it with parchment paper to keep the honey glaze from sticking and burning.
FAQ'S
I recommend peeling parsnips before roasting, especially if they’re large. The skin can be a little tough and sometimes bitter, and peeling helps give them a cleaner, sweeter flavor. Simply wash, peel, and cut them into evenly sized pieces so they roast up tender and caramelized.
You can leave the skin on young, tender parsnips if you prefer. Just scrub them well with a vegetable brush to remove any dirt, dry them thoroughly, and they’re ready to roast!
No, there’s no need to boil or parboil carrots and parsnips before roasting. I prefer roasting them straight from raw because they develop tender centers with deeply caramelized, slightly chewy edges. Roasting also brings out the vegetables’ natural sweetness while saving you an extra step.
Simply wash, peel, and chop the carrots and parsnips, toss them with your seasonings, and roast until tender and caramelized. It’s easy, and the flavor is worth it!
Yes! Carrots and parsnips roast at about the same rate when cut into similar-sized pieces, making them a great combination for a sheet-pan side dish. For the best results, keep these simple tips in mind:
1. Cut evenly: Cut both vegetables into pieces of similar thickness so they cook evenly.
2. Spread them out: Arrange the vegetables in a single layer on the baking sheet, leaving a little space between pieces. Crowding the pan can cause them to steam instead of caramelize.
3. Roast at 400°F: The high heat helps the vegetables become tender inside with beautifully golden, caramelized edges.
With these simple steps, both vegetables should roast up together perfectly!
For tender, caramelized parsnips, a few simple steps make all the difference:
1. Choose fresh parsnips: Look for firm parsnips without soft spots. Very large ones can sometimes have a tough, woody core, which is better removed.
2. Cut evenly: Cut the parsnips into similar-sized pieces so they cook at the same rate.
3. Don’t overcrowd the pan: Spread them in a single layer with a little space between pieces to help them roast evenly.
4. Check for doneness: Start checking a few minutes before the end of the cooking time. They’re ready when a fork slides in easily and the edges are nicely caramelized.
More Oven Roasted Veggies
Honey Roasted Carrots and Parsnips
Ingredients
Instructions
- Prep. Preheat oven to 400°F and spray a baking sheet with non-stick cooking spray. Alternatively, line the pan with foil and then grease the foil for easy cleanup.
- Prep veggies. Wash and peel the carrots and parsnips, then cut them into 1-inch chunks. If some pieces are thicker, cut them in half or quarters so all the pieces are roughly the same thickness. This helps them roast evenly.
- Mix. Add the chopped vegetables and all remaining ingredients to a large bowl. Toss well to coat, then spread the vegetables in a single layer on the prepared baking sheet. Drizzle any leftover honey-oil mixture from the bowl over the top.
- Bake. Bake for 15 minutes, then stir the vegetables and spread them back into an even layer. Roast for another 12–18 minutes, or until they’re fork-tender and nicely caramelized.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Recipe tips
- Make sure the vegetables are of even size so they can cook evenly, although carrots tend to shrink more than parsnips.
- Honey tends to get sticky when cooked. So, grease the pan or foil and coat with nonstick cooking spray.
- These honey roasted carrots and parsnips are such a dinner hit that they disappear quickly. However, if you happen to have any leftovers, you can store them in an airtight container in the refrigerator for 3-4 days.
- Tip: While they can be frozen for up to 1 month, please be aware that the texture may change when thawed, so I don't recommend freezing.
- Honey Alternatives
- You can absolutely substitute honey with other sweeteners such as brown sugar, maple syrup, or agave nectar when roasting carrots and parsnips. Each one adds its own unique flavor and pairs beautifully with the caramelized notes of roasted root vegetables.
- Just keep in mind that the flavor profile will vary depending on the sweetener you choose, so feel free to adjust the amount to suit your taste.
How to make roasted carrots and parsnips?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Wash and peel the skin of parsnips and cut into 1-inch chunks. Cut the thicker chunks into halves or quarters, depending on the thickness.
2. Wash and peel the skin of carrots and cut into 1-inch chunks.
3 & 4. Add chopped vegetables, honey, olive oil, salt and pepper into a large bowl and mix well.
5. Transfer vegetables onto a greased baking sheet and spread into a single layer. Drizzle any remaining honey-oil mixture on top of the vegetables.
Bake for 15 minutes in a 400-degree oven, stir once, spreading into a even layer again and continue cooking for additional 15 to 20 minutes, until tender and caramelized.
More oven roasted vegetable side dishes
Looking for easy and delicious Thanksgiving vegetable side dishes to round out your holiday menu? These oven-roasted veggie recipes are crowd-pleasers—simple to make, full of flavor, and perfect for both festive gatherings and cozy fall dinners.
- Oven-roasted butternut squash with brown sugar and butter is sweet, tender, and perfectly caramelized. It’s incredibly easy to make and the perfect squash for Thanksgiving, fall dinners, or any weeknight meal!
- This roasted green beans almondine might be the best recipe for green beans! Fresh green beans and almonds are baked to perfection with crispy panko.
- Cheesy baked broccoli is a tasty way to eat your broccoli! Fresh broccoli florets are oven-roasted, then topped with cheddar and parmesan cheese.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Liz
I was wondering if you could substitute turnip for the parsnips?
Maria Doss
You could! Turnips, when roasted, lack the sweetness of parsnips, thereby imparting a slightly different flavor to the end result - Maria