Honey Roasted Carrots and Parsnips

roasted carrots and parsnips in a baking sheet.

Honey Roasted Carrots and Parsnips

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!

Course Dinner

Cuisine American

Keyword honey roasted carrots and parsnips, roasted carrots and parsnips

Prep Time 5

Cook Time 30

Total Time 35

Servings 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

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.

Video

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