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Honey Roasted Carrots and Parsnips

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Honey Roasted Carrots and Parsnips are a quick and easy side dish that are full of Winter flavors. Tender carrots and parsnips are lightly sweetened with honey and sprinkled with sea salt and fresh rosemary.

When I was a kid, my family served vegetables one of two ways. Canned or raw. There was no in between.

As an adult with my own family, we love cooking with fresh vegetables. To keep them from getting boring, we add fresh herbs and other flavors to liven things up.

I’m always on the hunt for new ways to add vegetables to our meals. We love easy stuff like sautéed broccoli, roasted brussel sprouts, roasted cabbage wedges, and green beans almondine.

Honey roasted carrots and parsnips are a great way to enjoy root vegetables. They’re naturally sweet and pair well with a number of fresh herbs.

Honey roasted carrots and parsnips on a square plate.

How to Make Honey Roasted Carrots and Parsnips:

This recipe is super simple. The longest, most tedious part is peeling and cutting the carrots and parsnips.

We like the vegetables with quite a bit of bite and just barely softened, so the pieces I cut for the recipe and photos are a little on the thick side.

If you prefer softer, more “done” vegetables, you’ll want to cut the carrots and parsnips significantly thinner, cook them longer, or both.

Start by peeling and cutting the vegetable into 3-inch long pieces. Then, cut those pieces into 1/2-inch thick strips lengthwise.

Four photos in a collage showing how to honey roasted vegetables.

Place the vegetables into a 2.5 quart baking dish, and drizzle with olive oil and honey. Then, sprinkle evenly with sea salt and fresh rosemary.

Bake in a preheated oven for 15 minutes, stir, and return to the oven for another 15 minutes.

After the honey roasted carrots and parsnips finish baking, serve them hot as a side dish.

Three collage-style photos of how to make honey roasted parsnips.

Is it best to parboil parsnips before roasting?

It’s not necessary to parboil parsnips prior to baking or roasting. However, the parboiling process softens the parsnips some so they’re softer and less chewy.

Parboiling only takes a few minutes, and it’s a good way to jump-start the cooking process for root vegetables that may take long time to cook otherwise.

In this case, it’s optional but can improve the texture of the parsnips. It’s all about preference.

Close up view of roasted carrots and parsnips with fresh rosemary and honey.

Why are my roast vegetables soggy?

Roasted vegetables get soggy when too many wet ingredients are added in combination with the moisture released from the vegetables. On the other hand, if there isn’t enough oil or other wet ingredients, the vegetables will dry out while they roast.

Whether you’re making these honey roasted carrots and parsnips, roasted potatoes, or regular roasted carrots, it’s important to use the correct amount of oil to ensure the vegetables don’t get soggy or become dry.

Close up of honey coated carrots and parsnips.

What does a parsnip taste like?

A parsnip tastes like a cross between a carrot, a potato, and a turnip. It’s starchy like a potato, sweet like a carrot, and has a slight nuttiness like a turnip.

Parsnips are wonderful roasted, and taste great with fresh herbs like rosemary, thyme, oregano, or even a touch of dill.

What is the best temperature for roasting vegetables?

We like to roast vegetables at 400°F to 425°F depending on the vegetable. That’s the perfect temperature range to soften, caramelize, and brown vegetables.

The important thing to remember is to use a cooking oil with a high smoke point, so it won’t burn at those temperatures.

Olive oil and extra virgin olive oil are said to have a smoke point between 375°F and 405°F. If you wanted to cook the honey roasted carrots and parsnips at 425°F, you’d need to choose a different oil.

Top down view of roasted vegetables with fresh rosemary.

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Honey roasted vegetables on a square dish.

Honey Roasted Carrots and Parsnips

Yield: 5 Cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Honey Roasted Carrots and Parsnips are a quick and easy side dish that are full of Winter flavors. Tender carrots and parsnips are lightly sweetened with honey and sprinkled with sea salt and fresh rosemary.

Ingredients

Instructions

  1. Preheat the oven to 400°F, and lightly grease a baking dish or rimmed baking sheet.
  2. Cut the peeled carrots and parsnips into 3 inch pieces, then cut those pieces in half or thirds lengthwise. 
  3. Place the vegetables onto the baking sheet. Drizzle with olive oil and honey, then sprinkle with salt, pepper, and rosemary. 
  4. Bake for 15 minutes, then gently toss the vegetables. Return to the oven for an additional 15 minutes or until the vegetables are tender.
  5. Serve immediately. Store any leftovers in the refrigerator for up to 3 days.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of roasted vegetables. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*We've partnered with Farmbox Direct, a fresh produce delivery service, to bring fresh and organic fruits and veggies right to your door. Receive 10% off your first order when you use code BERLYS10 at checkout!

*If you'd prefer the carrots and parsnips to be more tender, increase the cook time by 10-15 minutes and/or cut the vegetables to a thinner thickness.

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Nutrition Information:
Yield: 10 Serving Size: .5 Cup
Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 89mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 1g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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