Fresh carrots and parsnips are tossed in honey, olive oil, thyme, salt, and pepper. These honey roasted root vegetables are sweet and savory and so delicious. Your family will love this easy side dish! Ready in 30 minutes!
Why You'll Love Them
These honey roasted carrots and parsnips are sweet, savory, and full of flavor. I love this quick and easy recipe. Only five ingredients (the spices you probably already have in your pantry) are needed for a delicious side dish.
Roasting vegetables is one of my favorite ways to cook vegetables. When you roast them, it adds richness and delicious flavor. Vegetables will be crispy on the outside and tender on the inside. Check out my Roasted Brussels Sprouts with Bacon!
These honey roasted carrots and parsnips are a perfect side dish for any healthy meal! Plus, roasting them is the easiest way to cook a lot of them at the same time. Just 10 minutes prep time, pop them in the oven, and set the timer for 20 minutes. Easy!
Ingredients Needed
See the printable recipe card below for a detailed ingredient list.
Fresh carrots - the best carrots are bright orange, firm, and smooth with no cracks. They should be firm
Fresh parsnips - similar to carrots, but tend to be sweeter and have a slight nutty flavor.
Extra virgin olive oil - or any high-heat tolerant oil.
Honey - preferably local. Agave Nectar is a good substitute if you're vegan. Another substitute is maple syrup.
Fresh thyme sprigs - in a pinch, you can use a tablespoon dried thyme.
How to Make Them
Here's a quick summary! Please use the recipe card when you get ready to make them.
(1) Mix carrots, parsnips, olive oil, honey, and fresh thyme in a large mixing bowl. Sprinkle with salt and black pepper, to taste. Toss until well combined. Note: you can easily substitute for honey if you have an allergy our would just like an alternative.
(2) Spread veggies on a sheet pan in a single layer without overcrowding.
(3) Roast for 20-25 minutes, turning once halfway through cooking.
(4) Remove from oven and serve with your favorite main dish. Carrots and parsnips go great with Garlic Butter Pork Chops, Stuffed Chicken Breasts, and Homemade Lasagna.
Best Vegetables for Roasting
Roasted root vegetables are delicious, however, almost any vegetable can be roasted in the oven.
- Potatoes, sweet potatoes, etc.
- Broccoli, cauliflower, corn on the cob, brussels sprouts, zucchini, yellow squash, spaghetti squash, etc.
- Bell peppers, onions, cherry tomatoes, etc.
Frequently Asked Questions
Parsnips are closely related to carrots but they're much sweet (like a sweet potato) and have an earthy, nutty flavor.
You can either use a vegetable peeler or a sharp knife in a downward scraping action. It's not hard to do, but if you'd like easy step by step instructions, check out WikiHow's How to Peel a Carrot.
Olive oil and ghee are the top choices for roasting vegetables because of their high-smoke points. Another option is canola oil.
Nope, there's no need to parboil the parsnips for this recipe.
Storing Leftovers
Store the honey roasted carrots and parsnips in airtight containers for up to 3 days. I like to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids.
More Sides Dishes
If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Recipe
Honey Roasted Carrots and Parsnips
Equipment
- peeler
- mixing bowl
- measuring spoons
- rimmed sheet pan
- parchment paper or silicone baking mat
- spoon and spatula
Ingredients
- 1 pound fresh carrots, peeled and cut into long diagonal slices (various lengths-doesn't have to be perfect)
- 1 pound fresh parsnips, peeled and cut into long diagonal slices (various lengths-doesn't have to be perfect)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons honey, preferably local
- 10-12 fresh thyme sprigs
- light sprinkle of sea salt and black pepper
Instructions
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking sheet. Set aside.
- Add carrots, parsnips, olive oil, honey, and fresh thyme to a large mixing bowl. Sprinkle with salt and black pepper, to taste. Toss until well combined.
- Pour seasoned carrots and parsnips on the prepared sheet pan and spread into a single layer without overcrowding. Place in the pre-heated oven and roast for 20-25 minutes, turning carrots and parsnips once halfway through cooking. Carrots and parsnips should be crisp tender and nicely browned when ready.
- Remove from oven and transfer to a serving bowl or platter. Serve immediately with your choice of entrees.
Notes
Nutrition
This recipe was originally published in 2019 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Trina H. says
The recipe mentions substitute for honey. But what I need is a substitute for the black pepper as that's what I'm allergic to. Does anyone know?
Anne Clark says
Hi Trina. You could leave out the black pepper or use whatever you normally substitute black pepper with.
Francesca Blount says
Love the idea of adding curry powder to root veggies. Super inspiring! I had already planned to have a big roasted veggie platter this weekend - now I plan to add curry powder to some of them!!
MyKitchenSerenity says
Thanks, Francesca! Let me know how it turns out!