Honey Roasted Carrots and Parsnips

Name: Honey Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 ounces carrots, peeled and cut into ½ inch thick rounds on the bias ((about 3 medium carrots)); 10 ounces parsnips, peeled and cut into ½ inch thick rounds on the bias ((about 3 medium parsnips)); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 ½ tablespoons honey; ½ teaspoon kosher salt; ½ teaspoon cinnamon

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Honey roasted carrots and parsnips make a quick and easy side dish! They're perfectly sweet and deeply caramelized for lots of flavor. Ready in less than 30 minutes.

a plate of honey roasted carrots and parsnips with a gold fork next to it.

Why you'll love it

When it comes to root veggies, carrots are one of my favorites! They're cheap, 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!

These 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 5 minutes to prep these which makes them great for a busy weeknight.

Key Ingredients

carrots, parsnips, olive oil, butter, honey, spices.

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.
Butter - I love to mix butter and olive oil for roasting! It adds such a nice flavor.
Honey - To sweeten the carrots! Maple syrup should work fine too!
Spices - Don't forget cinnamon and salt. Salt enhances sweetness.

close up of roasted carrots and parsnips on a rubber spatula.

How to Roast Carrots and Parsnips:

These honey roasted carrots and parsnips are super easy! Before you start, preheat your oven to 425 degrees Fahrenheit.

Prep the veggies: Peel and cut the carrots/parsnips. Cut them ½ inch thick on the diagonal. It's okay if they're big, they shrink some in the oven. Transfer them to a large bowl.

carrots and parsnips on a cutting board with a knife.

sliced carrots and parsnips on a cutting board.

Make the sauce: In a small bowl, whisk the melted butter, olive oil, honey, cinnamon, and kosher salt.
Combine with veggies: Pour the honey mixture over the carrots. Use a large spoon to toss until evenly coated.

a small bowl of melted butter, cinnamon, honey, and olive oil getting whisked together.

a small bowl of honey, olive oil, cinnamon, and butter whisked together.

Roast veggies: Dump the carrot mixture onto a sheet pan and use the spoon to spread them out. They shouldn't be overlapping. Roast for 18 minutes.
Broil and serve: I love to broil them at the end for some deep caramelization! Broil for 2 to 3 minutes until they look good to you!

sliced carrots and parsnips coated in a honey olive oil mixture and spread out on a sheet pan.

close up of roasted carrots and parsnips on a sheet pan.

Expert Tips:

Make sure you cut them thick enough, about ½ inch. This prevents them from overcooking in the oven.
Don't overlap the carrots and parsnips. If you crowd the pan or overlap them, the carrots will steam instead of roast.
Don't walk away when you broil them. They caramelize quickly under the hot coils. Make sure you watch them carefully so they don't burn on you!
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.

caramelized carrots and parsnips on a sheet pan.

Storage Tips

Oven roasted carrots and parsnips are best enjoyed immediately when they're crispy and caramelized.
To store: Store in an airtight container in the refrigerator for up to 4 days.
To reheat: Reheat in the microwave until warm throughout.

FAQs

Do I have to peel parsnips before roasting?

No, technically you don't have to peel parsnips before roasting, but I recommend it. While the peel is nutritious, it's slightly bitter and unpleasant tasting. I always peel my carrots and parsnips before I roast them so they taste delicious!

Can you overcook parsnips?

Yes! You can overcook parsnips. Overcooked parsnips taste mushy and unpleasant. Be sure to cut your parsnips thick enough so they don't overcook and get mushy in the oven.

Why are my roast parsnips soggy?

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.

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