Honey Roasted Carrots and Parsnips are lightly sweetened with honey then roasted to perfection before being sprinkled with fresh parsley and chopped walnuts.
These honey roasted carrots and parsnips are a great way to enjoy roasted root vegetables. They're naturally sweet and pair well with a number of entrees.
How to Make Honey Roasted Carrots and Parsnips
You'll find the step-by-step recipe near the bottom of the page, but here's a brief overview of how to make this honey roasted vegetable recipe that makes a great holiday side dish!
Make the Honey Coating
In a small bowl, whisk together the honey, olive oil, cinnamon, salt and pepper. Toss the carrots and parsnips in the honey mixture.
Bake the Carrots and Parsnips
Arrange the vegetables on the prepared baking sheet, and bake for 40-45 minutes or until fork tender. Serve with freshly chopped parsley and walnut halves.
It's not necessary to parboil parsnips prior to baking or roasting. However, the parboiling process softens the parsnips some so they're 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.
These honey glazed vegetables are best enjoyed fresh from the oven. You can cut down on the preparation time by peeling and cutting carrots and parsnips the day prior and storing them in the refrigerator overnight. The honey sauce may also be made a day in advance, stored in the refrigerator, and remixed just prior to use.
Any leftover carrots and parsnips store well in an airtight container in the refrigerator for 2-3 days. These roasted vegetables do not freeze well.
Reheat carrots and parsnips in the oven or toaster oven until warmed through. The microwave may give these veggies an undesirable texture, so it's not recommended.
Tips and Variations:
- Swap out the ground cinnamon for dried rosemary or thyme to take the flavor from warming to herb filled.
- Maple makes a great replacement for honey and yields a slightly different flavor profile.
- Try to cut the carrots and parsnips about the same size so everything cooks at the same rate.
- Use a large baking sheet so the vegetables aren't overcrowded; otherwise, they'll steam instead of roast and you won't get the nice caramelization around the edges.
- Ground mustard powder, garlic powder, smoked paprika, toasted almonds, or toasted pecans are great options to switch up the flavor.
- Cut the vegetables on a diagonal instead of in strips for a different visual presentation.
Recipe Card with Ingredient Amounts and Instructions
- ⅓ cup(s) honey
- 2 tablespoon(s) olive oil
- ½ teaspoon(s) ground cinnamon
- ½ teaspoon(s) kosher salt
- ⅛ teaspoon(s) ground black pepper
- 6 large carrots, peeled and cut into long, thick slices
- 3 large parsnips, peeled and cut into long, thick slices
- ½ cup(s) walnuts, halved
- ¼ cup(s) parsley, freshly chopped
- Preheat the oven to 375°F, and spray a large baking sheet with cooking spray.
- In a small bowl, whisk together the honey, olive oil, cinnamon, salt and pepper.⅓ cup(s) honey2 tablespoon(s) olive oil½ teaspoon(s) ground cinnamon½ teaspoon(s) kosher salt⅛ teaspoon(s) ground black pepper
- Toss the carrots and parsnips with the honey mixture.6 large carrots3 large parsnips
- Arrange the carrots and parsnips on the prepared baking sheet, and bake for 40-45 minutes until fork-tender.
- Serve with walnuts and parsley. See post for tips, variations and storage options.½ cup(s) walnuts¼ cup(s) parsley