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    Home » Recipes » Dinner

    Honey Roasted Carrots and Parsnips

    Published: Nov 7, 2023 · Modified: Nov 25, 2024 by Maria Doss · This post may contain affiliate links · 2 Comments

    pinterest image.

    These Honey Roasted Carrots and Parsnips - The earthy root veggies turn into caramelized, candy-like bites. Ready in 30 minutes, they make an easy yet elegant side dish for both weeknights and holidays like Thanksgiving. Plus, they’re a fantastic way to get picky eaters to enjoy their veggies!

    Jump to Recipe
    baking sheet with roasted carrots and parsnips.

    Savory, sweet and it tastes like candy! Your family is sure to devour this honey roasted carrots and parsnips. It is a quick and easy side dish for weeknight dinner and also elegant to be served for Holidays like Thanksgiving or Christmas.

    Parsnips resemble creamy-colored carrots, distinguished by a thicker stem that tapers to a slender tip. They have a sweet and earthy flavor, making them perfect for roasting, mashing, or making into soup recipes.

    Like carrots, you can find them in the produce section of most supermarkets, and it's advisable to peel and trim the ends before preparing them for your recipes.

    The natural sweetness of the carrots harmonizes with the earthy, nutty notes of the parsnips, creating a delicious contrast in texture and flavor.

    Jump to:
    • Why you'll love it?
    • Other sweetener options
    • How to make honey roasted carrots and parsnips?
    • Secrets to keeping the honey glaze from burning
    • How to store and reheat?
    • Recipe tips
    • Recipe FAQs
    • More Fall favorites
    • Honey Roasted Carrots and Parsnips

    Why you'll love it?

    1. It is sweet, savory, and earthy
    2. Honey brings out the natural sweetness of the root vegetables.
    3. Eating vegetables never tasted so good.
    4. Simple enough for weeknight dinner or fancy enough for Thanksgiving.
    5. Great way to get picky eaters to eat their veggies.

    Other sweetener options

    Indeed, alternative sweeteners like maple syrup, brown sugar, or agave nectar can create delicious results when roasting carrots and parsnips. They can beautifully complement the roasted vegetables.
    When using different sweeteners, it's essential to note that the flavor profile may vary based on your choice, so feel free to adjust the quantity to match your desired taste.

    How to make honey 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.

    2 photo collage of prepping parsnips for roasting.
    2 photo collage of prepping carrots for roasting.

    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.

    Tip: You want all pieces to be of the same thickness so they can cook evenly. Looking for a quick and easy carrot side dish without any prep work? Try the brown sugar roasted baby carrots recipe.

    3 & 4. Add chopped vegetables, honey, olive oil, salt and pepper into a large bowl and mix well.

    a hand tossing chopped carrots and parsnips in a metal baking sheet.

    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.

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    Secrets to keeping the honey glaze from burning

    • Roast at a moderately hot temperature, which allows the sugars to caramelize without scorching.
    • Periodically stir them during the roasting process to keep them moist while reducing the risk of burning.
    • Pay close attention to both the cooking time and the color of the vegetables. The roasting time can vary depending on the size and quantity of the vegetables. Therefore, check them regularly to ensure they are not overcooking or browning too quickly.
    • Make sure to grease the baking sheet or line them with parchment paper or a silicone baking mat. This minimizes the chances of the glaze sticking and burning.

    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 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.

    Recipe FAQs

    Do you have to boil parsnips before roasting?

    No, you don't have to boil parsnips before roasting them. Roasting parsnips without boiling them can help retain their natural flavors and texture while allowing them to caramelize and develop a sweet, earthy taste.

    Can I leave the skin on the vegetables for roasting, or should I peel them?

    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.

    How do I prevent parsnips from becoming too soft or too hard during roasting?

    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.

    roasted carrots and parsnips in a black baking sheet.

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    roasted carrots and parsnips in a baking sheet.

    Honey Roasted Carrots and Parsnips

    These Honey Roasted Carrots and Parsnips - The earthy root veggies turn into caramelized, candy-like bites. Ready in 30 minutes, they make an easy yet elegant side for both weeknights and holidays like Thanksgiving. Plus, they’re a fantastic way to get picky eaters to enjoy their veggies!
    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: 171kcal
    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 an even layer again, and continue cooking for an additional 15 to 20 minutes, until tender and caramelized.

    Notes

    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.

    Nutrition

    Serving: 1 Serving | Calories: 171kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 254mg | Potassium: 531mg | Fiber: 6g | Sugar: 13g | Vitamin A: 12630IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 1mg

    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.

    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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    Comments

    1. Liz

      October 10, 2023 at 11:17 pm

      I was wondering if you could substitute turnip for the parsnips?

      Reply
      • Maria Doss

        October 11, 2023 at 6:09 pm

        You could! Turnips, when roasted, lack the sweetness of parsnips, thereby imparting a slightly different flavor to the end result - Maria

        Reply
    5 from 5 votes (5 ratings without comment)

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