These Honey Roasted Carrots and Parsnips are one of my favorite ways to eat root vegetables! Earthy root vegetables are transformed into caramelized, tender bites that taste like candy - Cooks in about 30 minutes!
Savory, sweet and it tastes like candy! Your family is sure to devour this honey roasted carrots and parsnips.
Like the instant pot mashed potatoes, 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 favorite 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. Have you tried these air fryer carrots?
Why you'll love this?
- It is sweet, savory, and earthy, and honey brings out the natural sweetness of the root vegetables.
- Eating vegetables never tasted so good.
- Simple enough for weeknight dinner or fancy enough for Thanksgiving.
- Great way to get picky eaters to eat their veggies.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Carrot and Parsnip - You will need two pounds of carrots and parsnips.
- Honey - Like in air fryer butternut squash, it compliments the natural sweetness and helps with the caramelization.
- Olive oil - Extra virgin olive oil adds a fruity flavor.
- Seasoning - Salt and pepper, bring out the savory notes.
How to make?
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.
Tip: You want all pieces to be of the same thickness so they can cook evenly.
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.
Pro tip: To prevent the honey glaze from burning while roasting:
- Roast at a moderately hot temperature, which allows the sugars to caramelize without scorching.
- As for sriracha roasted cauliflower, 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 serve?
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.
- 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.
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.
Yes, the natural sweetness of the carrots harmonizes with the earthy, nutty notes of the parsnips, creating a delicious contrast in texture and flavor in the honey roasted carrots and parsnips.
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.
Indeed, alternative sweeteners like maple syrup, brown sugar, or agave nectar can create delicious results when roasting carrots and parsnips. These sweeteners 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.
More Fall favorites
Honey Roasted Carrots and Parsnips
- 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.
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.
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