Honey Roasted Carrots and Parsnips
Updated Nov 19, 2025, Published Mar 01, 2016
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A Simple, Flavorful Side in Just 30 Minutes
When you need a quick, crowd-pleasing side dish that works for any occasion, these Honey Roasted Carrots and Parsnips come through every time. With only a handful of ingredients and almost no prep, this recipe transforms humble root vegetables into a caramelized, sweet-savory dish that tastes far more complex than it is. Even better, most of the magic happens in the oven, making this the ideal recipe for busy weeknights, holiday dinners, or last-minute entertaining.
Table of Contents
Why You’ll Love This Easy Side Dish
This simple recipe delivers maximum flavor with minimal work. As the vegetables roast at high heat, the carrots and parsnips soften, their natural sugars intensify, and the honey helps them caramelize beautifully. This creates a tender, glossy finish that pairs well with almost any main dish.
Additionally, because this side dish uses basic pantry staples like olive oil, salt, pepper, and honey, it’s easy to prepare at a moment’s notice. The result is a naturally gluten-free, family-friendly dish that feels both rustic and elegant.
What You’ll Need
You only need a short list of everyday ingredients:
- Carrots
- Parsnips
- Extra-virgin olive oil
- Honey
- Kosher or fine sea salt
- Freshly ground black pepper
Tips for Perfectly Roasted Vegetables
Cut the Vegetables Evenly
To ensure even cooking, slice the carrots and parsnips to roughly the same thickness. Larger pieces can be quartered lengthwise for uniform roasting.
Don’t Skimp on the Heat
Roasting at 450ºF is key. High heat encourages caramelization and keeps the veggies tender on the inside while slightly crisp on the edges.
Toss Midway
Giving the vegetables a quick toss halfway through roasting helps them brown evenly and prevents sticking.
Use Good-Quality Honey
Since honey is one of the main flavor contributors, choose one with a flavor you enjoy. A light floral honey works beautifully here.
Serving Suggestions
These honey-roasted vegetables complement a variety of meals, including:
- Holiday turkey or ham
- Weeknight chicken, salmon, or pork
- Grain bowls
- Vegetarian mains
- Roasted or grilled tofu
They also make an excellent addition to a festive table, thanks to their warm color and sweet aroma.
Storage & Reheating
Leftovers reheat well, making this side dish great for meal prep:
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm in a 375ºF oven for 8–10 minutes to restore crisp edges, or microwave gently if you’re short on time.
- Tip: Add a drizzle of extra honey when reheating to refresh the glaze.
Frequently Asked Questions
Can I use only carrots or only parsnips?
Yes. The recipe works perfectly with one or the other—you may just need to adjust the cooking time slightly depending on the vegetable’s size.
Can I make this dish vegan?
Absolutely. Simply swap the honey for maple syrup or agave. Maple syrup is especially delicious and still caramelizes well.
Do I need to peel the vegetables?
Peeling is recommended for the best texture, but you can leave the skins on if you scrub the vegetables thoroughly.
Can I make these in advance?
Yes. Roast them earlier in the day, then reheat at 400ºF for about 10 minutes before serving.
What can I add for extra flavor?
Fresh thyme, rosemary, or a sprinkle of chili flakes add wonderful depth. A squeeze of lemon after roasting also brightens the dish.
Honey Roasted Carrots and Parsnips
Ingredients
- 2 pounds carrots
- 1 pound parsnips
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450ºF.
- Peel the carrots and parsnips. Cut in half lengthwise (the larger ones can be quartered). Place on a rimmed baking sheet. Drizzle with the olive oil and honey, sprinkle with the salt and pepper, and toss well to coat.
- Roast for 10 minutes, toss the vegetables, and continue to roast for another 10-20 minutes or until the vegetables are fork tender and starting to caramelize.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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