This Honey Roasted Carrots and Parsnips is made with simple, everyday ingredients, but is bursting with flavor. It’s the perfect side dish for any occasion!
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Roasted Vegetables are always a favorite, and a root veggie is a perfect candidate for roasting as it brings out the natural sweetness of the vegetables. Carrots and parsnips are perfect for this!
This is one of those recipes that you’ll want to have in your back pocket at all times. My kids don’t usually like cooked carrots, and they both gobble this up. It is truly a delicious, pretty, not to mention easy side dish you’ll want to make over and over.
If you need to, you can roast the vegetables ahead of time, then just heat them up and add the honey glaze when you’re ready to serve them. If you’re making this for Thanksgiving dinner or Christmas dinner, this also frees up oven space during crunch time of your holiday meal!
This recipe will have as much of a place on your holiday dinner table as it will on your weeknight dinner table. Let me show you what I mean!
Recipe Ingredients–What You Need
You’ll love to see a short ingredient list and the simple ingredients for this delicious side dish!
1 pound of carrots
Carrots are an excellent source of beta carotene, fiber, and vitamins A, C, and K. They are also a good source of B vitamins and minerals such as potassium and manganese.
1 pound of parsnips
Parsnips are a good source of fiber, vitamins C and K, and folate. They also contain potassium, magnesium, and calcium.
2 tablespoons olive oil or avocado oil
You can use extra virgin olive oil or avocado oil to roast your vegetables. Both are considered anti-inflammatory and are heart-heathy fats. I don’t recommend using vegetable oil or any seed oil.
1/2 teaspoon sea salt
Sea salt is a good source of minerals, including iodine, iron, magnesium, and calcium. It is essential to bring out the flavors of your food!
1/4 teaspoon black pepper
Black pepper adds a spicy component and balances the salt and sweetness of the dish.
1 tablespoon butter
I recommend using pastured butter if you can. It’s a good source of vitamins A, E, and K2. It also contains CLA (conjugated linoleic acid) which has been shown to have numerous health benefits. The flavor of butter with honey is unmatched!
2 teaspoons honey
Honey is a natural sweetener that contains antioxidants and has antimicrobial properties.
Optional Additions:
If you’d like to add some fresh herbs to your glaze, I suggest fresh parsley, fresh rosemary, or fresh thyme. It will give good color contrast and more flavor, but the simplicity of butter and honey is wonderful, as well.
How to Make Honey Roasted Carrots and Parsnips
- Preheat oven to 400 degrees F.
- Wash and peel carrots and parsnips. Cut them in half around the equator, and then into 2-inch thick pieces. I used larger parsnips than carrots, so I had to cut the parsnips in more pieces than the carrots. This will just depend on the size of your carrots and parsnips.
- Place the vegetables in a single layer on a sheet pan covered in aluminum foil. Roast 35-40 minutes, until the vegetables are very tender and starting to brown.
- Meanwhile, melt the butter and combine it with the honey in a small bowl.
- Transfer vegetables to a medium bowl and drizzle the honey mixture over them. Toss to coat evenly. Serve and enjoy!
Recipe Tips
- If you have small carrots and/or small parsnips, you can either leave them whole or simply cut them in half length wise.
- If you’re making this recipe for a bigger crowd, it can easily be doubled. Just evenly distribute the vegetables among two baking sheets.
What Does This Recipe Pair Well With?
These Honey Roasted Carrots and Parsnips go well with a number of recipes!
- You’ll love it with your Thanksgiving Turkey recipe!
- It goes so well with chicken–try it with this Oven Roasted Chicken, or these Baked Bone-In Chicken Breasts, or these Air Fryer Chicken Cutlets.
- It’s a natural fit with this Pressure Cooker Ham. <—-Perfect Easter meal!
- Try it with this Air Fryer Tilapia for an easy weeknight dinner.
Your whole family will love this simple and delicious recipe. I hope you make it soon!
If you just happen to have a lot of carrots on hand, you’ll want to try this Carrot and Lentil Soup also!
If you try this Honey Roasted Carrots and Parsnips recipe, or any of my healthy recipes, please share it on Instagram and I’ll feature you!
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Honey Roasted Carrots and Parsnips
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This is a simple recipe with roasted root vegetables that’s finished with a honey butter glaze for amazing flavor!
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 2 teaspoons honey
Instructions
- Preheat oven to 400 degrees F.
- Wash and peel carrots and parsnips. Cut them in half around the equator, and then into 2-inch thick pieces. I used larger parsnips than carrots, so I had to cut the parsnips in more pieces than the carrots. This will just depend on the size of your carrots and parsnips.
- Place the vegetables in a single layer on a sheet pan covered in aluminum foil. Drizzle with oil, salt, and pepper and toss to coat. Roast 35-40 minutes, until the vegetables are very tender and starting to brown.
- Meanwhile, melt the butter and combine it with the honey in a small bowl.
- Transfer vegetables to a medium bowl and drizzle the honey mixture over them. Toss to coat evenly. Serve and enjoy!
Notes
- If you have small carrots and/or small parsnips, you can either leave them whole or simply cut them in half length wise.
- If you’re making this recipe for a bigger crowd, it can easily be doubled. Just evenly distribute the vegetables among two baking sheets.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: side dish recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 228
- Sugar: 13.7 grams
- Fat: 10.5 grams
- Saturated Fat: 2.9 grams
- Carbohydrates: 34.3 grams
- Fiber: 8.8 grams
- Protein: 2.5 grams
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I made this tonight as a variation on my usual honey roasted carrots and it was as fantastic as I imagined! Thanks for adding to my winter roasted veggies repertoire dinosaur game.
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Roasted carrot and parsnip puree are an easy way to add a healthy punch of sweet to our winter salads, side dishes and entrees. Here you check this rv extended warranty plans and get more new skills for warranty. Honey roasted carrots give this veggie a naturally sweet flavor with just the right amount of sweetness. No need for refined sugar or any special ingredients — just natural honey!
Hi Maryea, I stumbled upon your site looking for some new ideas & recipes and I have to say… I just love your ideas!! I’m going to add your “Honey Roasted Carrots & Parsnips”, and “Mushroom Sauté with Rosemary, Garlic, & Red Wine” to my Thanksgiving table this year! Thank you! I also love that you don’t recommend using vegetable oils or seed oils. I wish more people would get on board with this. There is a book you might love called Deep Nutrition by Dr. Catherine Shanahan. In chapter 6 & 7 she explains why vegetable oils and seed oils are bad for us from the perspective of a lipid scientist! It’s a very good read..
I also wanted to mention….it has been has been confirmed 2021 that aluminum is a contributing factor to Alzheimer’s disease! I had an anatomy & physiology professor back in the 90’s who worked on one of the first projects making the link…and it’s just been confirmed 30 years later! You might want to explore other options. I just found the perfect size stainless steel roaster with a lid for my turkey…that was the last of my using foil! Have a beautiful & healthy Thanksgiving!
Hi Marta–thank you so much for your comment and I hope you love the recipes you try. I appreciate the feedback on using aluminum foil–it’s definitely not something I use often but probably needed this nudge to stop all together!
I think you left out tossing them in olive oil in the steps!
I absolutely did! Thank you for letting me know–I just fixed the instructions to include tossing in the oil, salt, and pepper before roasting.