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!
Savory, sweet and it tastes like candy! Your family is sure to devour this honey roasted carrots and parsnips recipe. It is a quick and easy side dish for weeknight dinner and also elegant to be served for Holidays like Thanksgiving or Christmas.
The natural sweetness of the carrots pairs beautifully with the earthy, nutty flavor of the parsnips, creating a delicious contrast in texture, flavor, and color. It’s similar to my brown sugar roasted baby carrots, but made with honey instead.
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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.
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.
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.
Honey Roasted Carrots and Parsnips
Ingredients
Instructions
- Pre heat 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 clean up.
- Wash carrots and parsnips. Peel skin and cut into 1-inch chunks. Cut thicker chunks into halves or quarters, depending on the thickness. You want all pieces to be of the same thickness so they can cook evenly.
- Add the chopped vegetables and all remaining ingredients to a large bowl, and toss well to coat. Transfer the vegetables to the prepared baking sheet, spreading them out in a single, even layer. Drizzle any remaining honey-oil mixture from the bowl over the top.
- Bake for 15 minutes, then give the vegetables a stir and spread them back into an even layer. Continue roasting for another 15 to 20 minutes, or until they're tender and 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.
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How to make roasted carrots and parsnips with honey?
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.
How to store and reheat?
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.
Recipe FAQs
No, you don't have to boil parsnips before roasting in the oven. Roasting parsnips without boiling can help retain their natural flavors and texture while allowing them to caramelize and develop a sweet, earthy taste.
Leaving the skin on both carrots and parsnips is a matter of personal preference.
The skins of both vegetables are edible and contain nutrients and flavor. They can add a rustic, earthy flavor and provide additional texture. It is also convenient and saves time in preparation.
Whereas removing the skin results in a smoother and more uniform texture, as it removes any potential bitterness or toughness.
If you decide to leave the skin on, make sure to wash the carrots and parsnips thoroughly to remove any dirt or debris.
For the perfect parsnip texture when roasting, follow these tips:
1. Select firm and fresh parsnips. Avoid those that are overly large or feel soft, as they may have a woody or tough texture.
2. Cut the parsnips into similar size. This ensures even cooking and prevents some from becoming too soft while others remain too hard.
3.Don't overcrowd the pan. Overcrowding can lead to uneven cooking, resulting in some pieces becoming too soft and others too hard.
4. Remove promptly. Start checking them a few minutes before the recommended time to avoid overcooking.
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.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
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