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

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.

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