Carrots and parsnips are roasted together with a hint of honey and Italian seasoning! They're super simple and ready to eat in 20 minutes.
Why you'll love it
When it comes to root veggies, carrots are one of my favorites! They're so darn cheap, super versatile, and nutritious to boot. Like a mad scientist, I'm always devising new ways to get my kids to eat them. I can't be the only one!
Honey roasted carrots and parsnips are delicious! The subtle sweetness of the honey is key here. It enhances the natural sweetness of the parsnips and caramelizes the outsides.
It takes me about 20 minutes from start to finish, which makes them great for a busy weeknight.
Carrots - Carrots are inexpensive and delicious! I like to buy a huge bag at Costco since they last for almost 4 weeks in the fridge. Be sure to peel them first, because the peel tastes bitter.
Parsnips - A parsnip is a root vegetable shaped just like a carrot but wider. It's a creamy yellow color and tastes more like a sweet potato, with a softer texture when cooked. You can find them in the produce aisle near the carrots, typically in 1 pound bags.
Olive oil - Adds a complex flavor to the honey sauce.
Honey - To sweeten the carrots!
Seasoning - Don't forget salt. Salt enhances sweetness. Italian seasoning adds a subtle earthy flavor!
How to make roasted carrots and parsnips
Prepare the pan: Line a sheet pan with aluminum foil and spray with nonstick cooking spray. This prevents the carrots from sticking.
Peel and cut carrots: Peel the carrots and parsnips, then slice into ½ inch thick rounds. I tried cutting them into sticks and didn't care for the results. The parsnips cook too quickly and get too soft.
Make honey drizzle: In a small cup or bowl, combine the honey, olive oil, salt, and seasoning. Stir until smooth.
Combine together: Transfer the carrots and parsnips to a large bowl. Drizzle the honey mixture onto the carrots and stir until well coated.
Transfer carrots to pan: Carefully remove the pan from the oven and dump the carrots onto it. Use a spatula to move the carrots around into a single layer. You don't want them to overlap!
Roast Carrots: Roast the carrots and parsnips for 10 to 11 minutes, then stir. Change the oven to broil and let them broil for 4 minutes to caramelize the edges.
Enjoy: Carefully remove the carrots from the oven and enjoy immediately!
- Don't overlap the carrots and parsnips. If you crowd the pan or overlap them, the carrots will steam instead of roast.
- Add more veggies if desired. Just be sure to cut them small enough that they cook all the way! Broccoli, red onions, beets, bell peppers, and sweet potatoes are good options.
- Switch up the spices if desired. You can swap the Italian seasoning for thyme, rosemary, herbs de provence, curry powder, cinnamon, dill, or coriander. The options are endless!
- For a savory take, omit the honey and add spices. You can omit the honey and use any spices you like to make this recipe savory.
- To store: Leftover oven roasted carrots and parsnips can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat in the oven under the broiler for a few minutes, or reheat in the microwave. If you want caramelization, use the broiler method. Just be sure to watch them closely so they don't burn!
No, technically you don't have to peel parsnips before roasting, but I recommend it. While the peel is nutritious, it's also bitter and unpleasant tasting. I always peel my carrots and parsnips before I roast them so they taste delicious!
Yes! You can overcook parsnips. Overcooked parsnips taste mushy and unpleasant, almost slimy. Be sure to check your parsnips and stop cooking them once they're fork tender.
There are a couple culprits for soggy parsnips, but the main ones are overcooking and crowding the pan. If you crowd the pan and overlap the parsnips, they will steam instead of roast, resulting in a soggy texture. Another common culprit is overcooking them. Parsnips cook quicker than other root vegetables.
Delicious Side Dishes
- Maple Glazed Stovetop Carrots
- Grilled Carrots in Foil
- Oven Roasted Carrots with Mustard Maple Sauce
- Crispy Roasted Potatoes & Broccoli
Honey Roasted Carrots and Parsnips
- Sheet pan
- 8 ounces carrots, peeled and cut into ½ inch thick rounds (about 3 medium carrots)
- 8 ounces parsnips, peeled and cut into ½ inch thick rounds (about 3 medium parsnips)
- 1 tablespoon olive oil
- 1 ½ tablespoons honey
- ¼ teaspoon kosher salt
- ¼ teaspoon Italian seasoning
- Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with aluminum foil and spray with nonstick cooking spray. Place the empty sheet pan in the oven.
- In a small bowl, combine the olive oil, honey, kosher salt, and Italian seasoning.
- In a large bowl. add the carrot and parsnip rounds. Drizzle the honey mixture onto the carrots and stir until well coated.
- Carefully remove the hot pan from the oven and dump the carrots onto it. Use a spatula to spread into an even layer and place immediately back into the oven.
- Roast for 12 minutes, then turn the oven on broil and cook for 4 more minutes.
- Remove from the oven and enjoy immediately!
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