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close up photo of honey roasted carrots and parsnips recipe

Honey Roasted Carrots and Parsnips


This is a simple recipe with roasted root vegetables that’s finished with a honey butter glaze for amazing flavor!


Units Scale
  • 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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Meanwhile, melt the butter and combine it with the honey in a small bowl.
  5. Transfer vegetables to a medium bowl and drizzle the honey mixture over them. Toss to coat evenly. Serve and enjoy!


  1. If you have small carrots and/or small parsnips, you can either leave them whole or simply cut them in half length wise.
  2. 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


  • 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

Keywords: Honey Roasted Carrots and Parsnips