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.

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 - 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.
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.
- 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.
- 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!
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.
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
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!
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.
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
- Maple Roasted Carrots
- Crispy Roasted Potatoes & Broccoli
Honey Roasted Carrots and Parsnips
Equipment
- Sheet pan
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
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Peel and cut the carrots and parsnips into ½ inch thick diagonally cut rounds. Transfer the cut veggies into a large bowl.
- In a small bowl, combine the melted butter, olive oil, honey, salt, and cinnamon. Stir to combine.
- Pour the honey mixture over the carrots and parsnips. Use clean hands or a large spoon to stir the carrots and parsnips until evenly coated.
- Dump the carrots onto a sheet pan and spread into an even layer. Roast for 18 minutes, then broil on high for 2 to 3 minutes, until they caramelize to your liking. Watch them carefully.
- Remove the pan from the oven and serve them warm.
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