This post may contain affiliate links. Please see our disclosure policy.
These honey roasted carrots and parsnips make the perfect flavorful yet easy side dish. Carrots and parsnips are glazed with honey and olive oil, which brings out the natural sweetness of the vegetables. Topped with fresh thyme, it’s a delicious combination.
Roasted carrots and parsnips are a great combination that pair extremely well with hearty dishes like Cast Iron Roast Chicken, Beef Short Ribs, or Boursin Pasta.
One of my favorite winter side dishes, I promise these honey glazed carrots and parsnips will be a huge hit at the dinner table! It’s hard to not eat them all straight off the sheet pan!
Table of Contents
Why You’ll Love This Recipe
- Roasting carrots and parsnips brings out the best flavors of these two vegetables and it’s easy to cook all on one pan.
- This recipe fits a migraine diet, gluten free, and dairy free, plant-based, as well as low sodium.
- It’s an easy side dish that pairs well with meat, roasted chicken, or pasta.
What are Parsnips?
Carrots seem to be a common, staple vegetable but parsnips are something you see a little less often. They look like white carrots and I find them tucked away at most grocery stores, easy to be missed.
Their peak season is October through May, making them the perfect winter root vegetable. The flavor is really unique – there is a little sweetness with a nutty flavor. There’s just a hint of bitterness that’s not overwhelming.
Parsnips are wonderful mashed, similar to potatoes, or roasted – like these roasted parsnips and carrots!
Ingredients
- Parsnips – Look for parsnips that are fresh and have few cuts/blemishes. The skin should be cream colored and not brown.
- Carrots – Make this with whole carrots or mini! Just look for ones without cuts/bruises.
- Honey – This can be substituted with maple syrup.
- Thyme – I prefer fresh for this recipe but dried would work too, just cut down on the amount added. Rosemary would also work well in this recipe.
- Extra virgin olive oil
How to Make
Step 1: Prepare carrots and parsnips
Preheat oven to 425 degrees Fahrenheit. Cut carrots and parsnips to fairly even sizes. So if you’re using smaller, baby carrots, cut the parsnips to a similar width and length. Cover a large sheet pan with parchment paper and spread the carrots and parsnips around in a single layer. Whisk together olive oil and honey, toss it with the vegetables. Season with kosher salt, pepper, and thyme leaves.
Step 2: Roast
Roast at 425 degrees F for 30-35 minutes, or until the carrots and parsnips are tender and beginning to caramelize. Remove from oven and serve warm!
Frequently Asked Questions
Yes! It will change the flavor, but maple syrup is a good substitute for honey in these roasted carrots and parsnips.
If you’re not a fan of thyme, you could also use rosemary, which would be the best substitute. Turmeric, cumin or za’atar would also be another great way to mix things up if not using rosemary or thyme.
This recipe calls for 30-35 minutes, however, this can depend on the size of the vegetables. If using a smaller cut, these may be ready in under 30 minutes. For larger chunks of carrots or parsnips, I recommend 35-40 minutes.
You don’t have to peel carrots and parsnips before roasting, but this does allow you to get rid of any flaws or stray roots, plus it looks more appealing for serving.
Make sure they are cut into even pieces in both width and length. I slice down the length of the carrot, then cut that piece in half (or 1/3rd up at the thicker parts). As the carrot and parsnip narrows, you may just need to cut the length and not the width.
Recipe Tips
- Cut carrots and parsnips evenly – You may have to trim these differently each time to get them roughly the same size, but cutting them to the same size will help with roasting.
- Size matters – If you chop the vegetables too thick they will take longer to cook and most likely be overcooked on the outside and not soft enough on the interior.
- Fresh is best – For the most optimal flavor, make sure you’re using fresh carrots and parsnips within the sell by date. Flavors can change and become more dull with time.
Storage Instructions
Honey roasted carrots and parsnips will last for 3 days in the refrigerator. To reheat, microwave in 30 second intervals or place in a pan with a small amount of olive oil, and stir over medium heat till heated through.
To freeze – Place in a freezer safe container or large freezer bag and freeze for up to 3 months. Reheat from frozen according to the instructions above, it will just take longer, or defrost overnight in the refrigerator.
What to Serve with Roasted Carrots and Parsnips
This is such a delicious and simple side dish, it goes well with many recipes, but here are a few of my favorites to pair with these glazed carrots and parsnips.
- Cast Iron Roast Chicken
- Boursin Pasta
- Air Fryer Flank Steak
- Grilled Steak with Chimichurri
- Air Fryer Pork Tenderloin
Roasted Vegetable Recipes
For more recipes like these honey roasted carrots and parsnips, see these posts.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Honey Roasted Carrots and Parsnips
Ingredients
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1½ tablespoons fresh thyme leaves
- kosher salt and black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Cut carrots and parsnips to roughly the same size. Line a large baking sheet with parchment paper and toss carrots with olive oil, honey, thyme, and a pinch of kosher salt and pepper.
- Roast for about 30-35 minutes (less for smaller cuts, more for larger) or until the carrots and parsnips have softened and become brown in spots. Serve warm.
Notes
- This serves about 6 people as a side dish, or 2-3 for a larger serving.
- You can use baby carrots, just cut the parsnips to the same size and roasting time will be closer to 20-25 minutes.
- For really thin ends of the parsnips that would cook too quickly, I save those to use for soup or dipping in hummus.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
