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    Home » Recipes » Dinner

    Honey Roasted Carrots and Parsnips

    Published: Oct 17, 2022 · Modified: May 23, 2023 by Maria Doss · This post may contain affiliate links · Leave a Comment

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    Honey Roasted Carrots and Parsnips are one of my favorite ways to eat root vegetables. Roasted until tender, they are easy to make, caramelized and tastes like candy.

    baking sheet with roasted carrots and parsnips.

    Honey Roasted Carrots and Parsnips

    Savory, sweet and tastes like candy! Your family is sure to devour this quick and easy side dish for weeknight dinner or served for Holidays like Thanksgiving or Christmas. It is easy to make, delicious and is perfect for picky eaters like this baked brussels sprouts.

    Why You'll Love This Recipe?

    1. Delicious - It is sweet, savory, earthy and honey brings out the natural sweetness of the root vegetables. Eating veggies never tasted so good.
    2. Perfect for anytime - It is simple enough for weeknight dinner or fancy enough for Christmas or Thanksgiving.
    3. Kid friendly - It is a great way to make picky eaters eat their veggies.

    Parsnips

    They look like white or creamy colored carrots with thicker stem and narrowing to a very thin tip. They are sweet, earthy and is delicious roasted, mashed or made into soups.

    Rich in vitamins, minerals, anti oxidants, both soluble and insoluble fiber, they taste sweet and earthy. They can be found in the produce section of the most supermarkets and it is best to peel and cut off the ends before cooking.

    INGREDIENTS

    1. Carrot and Parsnip -You will need a total of two pounds root vegetables.
    2. Honey - Compliments the natural sweetness and helps with the caramelization.
    3. Olive oil - Use extra virgin olive oil if possible.
    4. Seasoning - Salt and pepper.

    HELPFUL TIPS

    • Easy clean up - Line the baking sheet with foil for easy clean up.
    • Size - Make sure the the vegetables are of even size so that they can cook evenly, although carrots tend to shrink more than parsnips.
    • Grease - Honey has a tendency to get sticky when cooked. So, make sure to grease the pan or foil with non stick cooking spray.
    tossing cut carrots and parsnips with seasoning in a glass bowl.

    baking sheet with cut root vegetables with honey ready to be baked.

    HOW TO MAKE?

    1. Prep veggies - Wash parsnips and carrots. Peel the skin and then cut them into even sized 1 inch pieces.
    2. Season - Toss cut veggies with olive oil, honey, salt and pepper.
    3. Bake - Spread them in a greased baking pan and bake at 400 degrees for 25 to 35 minutes.

    HOW TO SERVE?

    These are extremely versatile, and work well with almost anything for dinner. Serve along side Chicken, Fish or Shrimp dishes for weeknight dinner, Christmas or Thanksgiving.

    Leftovers

    This is so tasty that it gets devoured for dinner, however any leftovers will last in an air tight container in the refrigerator for 3-4 days. They can also be frozen for up to 1 month, but the texture tends to change when thawed. So, we do not recommend freezing.

    roasted root vegetables with honey glaze in a baking sheet.

    FREQUENTLY ASKED QUESTIONS

    Do you have to boil parsnips before roasting?

    No. Simply toss in oil and roast at 400 degrees until tender and caramelized. They cook very tender and does not need to be boiled before.

    Can you roast both together?

    Sure can! They both are closely related root vegetables and cook amazingly tender at the same time.

    white bowl with cooked carrots and parsnips.

    Entrèes to Pair with with dish:

    • Air Fryer Whole Chicken
    • Baked Chicken Cutlets
    • Garlic Parmesan Chicken Tenders

    Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.

    roasted carrots and parsnips in a baking sheet.

    Honey Roasted Carrots and Parsnips

    Honey Roasted Carrots and Parsnips are one of my favorite ways to eat root vegetables. Roasted until tender, they are easy to make, caramelized and tastes like candy.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 Servings
    Calories: 192kcal
    Author: Maria Doss

    Ingredients

    • 1 pound carrots
    • 1 pound parsnips
    • 3 tablespoons olive oil
    • 2 tablespoons honey
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
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    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.
    • Tip - You want all pieces to be of the same thickness so they can cook evenly
    • Add chopped vegetables and all remaining ingredients into a large bowl and mix well.
    • Transfer vegetables onto the prepared baking sheet and spread into a single layer. Drizzle any remaining honey-oil mixture on top of the vegetables.
    • Bake for 15 minutes, stir once, spreading into a even layer again and continue cooking for additional 15 to 20 minutes (at the same temperature), until tender and caramelized.

    Notes

    Size – Make sure the the vegetables are of even size so that they can cook evenly, although carrots tend to shrink slightly more than parsnips.
    Grease – Honey has a tendency to get sticky when cooked. So, make sure to grease the pan or foil with non stick cooking spray.

    Nutrition

    Serving: 1 Serving | Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 140mg | Fiber: 5g | Sugar: 15g

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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