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Roasted carrots and parsnips in a bowl.
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5 from 2 votes

Honey Roasted Carrots and Parsnips

This flavorful side dish is perfect paired with roasted or grilled meat, or accompanied with a big green salad! The honey highlights the sweetness of the carrots and parsnips in this sweet and earthy vegetarian side.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Low Salt, Vegetarian
Servings: 6 people
Calories: 131kcal
Author: Alicia

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
US Customary - Metric

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

Calories: 131kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 60mg | Potassium: 536mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12713IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 1mg