Sweet carrots and tender parsnips are the stars of the show in this recipe for honey-roasted carrots and parsnips. All you need are carrots and parsnips along with some honey, oil and salt and you can have this delicious side dish in the oven in next to no time.
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Honeyed carrots and parsnips
This is such a simple recipe that I almost didn’t post it! I thought everyone knew how to make honey-roasted carrots and parsnips. But it appears not.
We had friends around for supper the other night and for the main I served my slow-cooker short ribs in monkey gland sauce on a bed of creamy mashed potatoes. For the vegetables, I made a green bean casserole and buttered cabbage and leeks with mustard seeds. And because everything seemed to be a bit green-looking, I decided at the last minute to add a dish of honey-roasted carrots and parsnips to provide a contrast of colour.
It turns out that nobody had eaten carrots and parsnips cooked in this way before, and they disappeared at an alarming rate. I (
should have) could have made double the amount and they would still have been demolished!
With comments like ‘oh, I love the way you’ve done these carrots‘ and ‘you have to tell me how to make this’ I think we can say that the carrots and parsnips were a complete success.
If you’d like to try these honey-roasted carrots and parsnips for yourself, this is such a simple recipe. All you have to do is slice up carrots and parsnips, coat them in a mixture of oil and honey and bake them in the oven with a sprig of rosemary or thyme until they soften and start to brown around the edges.
The carrots and parsnips bake in the oven to tender perfection. And because we only use a small amount of honey, the sweetness of the vegetables is enhanced without being overpowering.
For those of you who’ve never made honey-roasted carrots and parsnips before, here’s the recipe.
What you will need
For baking them, you will need a baking tray which I like to line with tin foil to make cleaning up afterwards easier. Nobody likes to spend hours scrubbing sticky baked honey off a baking tray!
This recipe will feed 4 people but you can easily adjust the quantities to cater for more.
**You can find the complete list of ingredients and full instructions for making honey-roasted carrots and parsnips on the printable recipe card at the end of this post**
Carrots and parsnips – you will need one small carrot and one small parsnip per person. The vegetables should be peeled and cut into batons approximately the size of your index finger. I like to remove the woody core from the parsnips too, but that is a matter of preference.
Runny honey – it must be runny honey. And here’s a great tip! Did you know that honey is the only food that never goes off! If you find your bottle of runny honey has crystalised, don’t throw it away. Instead, remove the metal lid and place the bottle in the microwave. Give it two or three 15-second blasts on full power and you will find that your honey has returned to its liquid state.
Oil – I prefer to use sunflower or other neutral-flavoured vegetable oil. You can use olive oil if you don’t mind the stronger flavour.
Salt – this is optional – use to your own taste.
Rosemary – fresh rosemary, not dried. I normally place one sprig on top of the parsnips and one sprig on top of the carrots. You could substitute this with sprigs of fresh thyme, or leave it out altogether. You may also like to garnish the cooked dish with chopped parsley before serving.
What to do
This won’t take long!
Start off by peeling the carrots and parsnips. Cut them into batons approximately the size of your index finger. (That would be about half an inch in thickness and three inches long).
Line a baking tray with tin foil and preheat the oven to 200C / 400F.
Place the carrots and parsnips in a mixing bowl and pour in the oil and honey. Optionally add the salt and mix well to combine.
Arrange the carrots and parsnips in a single layer on the baking tray and lay the sprigs of rosemary on top.
Place the tray into the oven and bake for 30 to 35 minutes. Flip the carrots and vegetables after 20 minutes so they can cook evenly.
And that’s it! Serve hot as a side dish with your favourite roast meat.
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Honey-roast carrots and parsnips FAQ
Yes, you can freeze this dish. Pack the cooled carrots and parsnips in meal-sized portions in a suitable freezer container. Freeze for up to 4 months.
To use, allow to defrost and then reheat them either in the microwave or spread them on a baking tray and reheat in a hot oven for 10 minutes.
No, you could use either vegetable individually.
I don’t find it necessary to pre-boil the carrots or parsnips before baking them. If you have cut them into uniform sizes they should all cook at the same time.
I tend to peel the parsnips as the skin can be quite tough. I also peel larger carrots. Smaller baby carrots can be scrubbed with a vegetable brush to remove any dirt, but you can leave these unpeeled.
The carrots and parsnips should be fork-tender once cooked, i.e. a fork should slide through the vegetables with no resistance.
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If you enjoyed this recipe, you may also enjoy some of my other vegetable recipes:
- Middle Eastern-style runner beans – tender runner beans cooked in spices with onions and tomatoes .
- 10-minute pickled red onions – these easy pickled red onions are both sweet and tangy, making them a fantastic accompaniment to a cheese board or a ploughman’s platter.
- Glazed carrots (Vichy carrots)– sauteed fresh carrots glazed with brown sugar and butter.
- Spicy braised red cabbage with apple and onion – red cabbage braised with apple and onion with a spicy flavour.
- Buttered cabbage with leeks and mustard seeds – buttery cabbage, sweet leeks and a slight tang from the mustard seeds, this recipe transforms a boring old cabbage into something special.
Honey-roasted carrots and parsnips
(Click the stars to rate this recipe)
- 4 medium carrots peeled and cut into finger-sized batons
- 4 medium parsnips peeled and cut into finger-sized batons
- 2 tablespoons sunflower or olive oil
- 2 tablespoons runny honey
- ½ teaspoon salt optional or to taste
- 2 sprigs rosemary or thyme
- Chopped parsley (optional) for garnish
- Start off by peeling the carrots and parsnips. Cut them into batons approximately the size of your index finger. (That would be about half an inch in thickness and three inches long).4 medium carrots, 4 medium parsnips
- Line a baking tray with tin foil and preheat the oven to 200C / 400F.
- Place the carrots and parsnips in a mixing bowl and pour in the oil and honey. Optionally add the salt and mix well to combine.2 tablespoons sunflower or olive oil, 2 tablespoons runny honey, ½ teaspoon salt
- Arrange the carrots and parsnips in a single layer on the baking tray and lay the sprigs of rosemary on top.2 sprigs rosemary or thyme
- Place the tray into the oven and bake for 30 to 35 minutes. Flip the carrots and vegetables after 20 minutes so they can cook evenly.
- Optionally, garnish with chopped parsley. Serve hot as a side dish.
To use. Allow to defrost and then reheat them either in the microwave or spread them on a baking tray and reheat in a hot oven for 10 minutes.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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