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Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips are lightly sweetened with honey then roasted to perfection before being sprinkled with fresh parsley and chopped walnuts.

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.

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.

Close up view of honey roasted vegetables on a platter.

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.

Collage showing how to make carrots and parsnips with honey.
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 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.

Can honey glazed carrots and parsnips be made ahead of time?

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.

How do you store honey roasted carrots and parsnips?

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.

How to reheat roasted carrots and parsnips

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.
Side view of honey roasted veggies on a serving dish.

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White platter filled with honey roasted carrots and parsnips.

Honey Roasted Carrots and Parsnips

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 193kcal

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Ingredients

  • cup honey
  • 2 tablespoons olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • teaspoon pepper
  • 6 large carrots peeled and cut into long, thick slices
  • 3 large parsnips peeled and cut into long, thick slices
  • ½ cup walnuts halved
  • ¼ cup parsley freshly chopped

Instructions

  • 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 honey
    2 tablespoons olive oil
    ½ teaspoon cinnamon
    ½ teaspoon salt
    ⅛ teaspoon pepper
  • Toss the carrots and parsnips with the honey mixture.
    6 large carrots
    3 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 walnuts
    ¼ cup parsley

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of honey roasted carrots and parsnips. Actual calories will vary.
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Elizabeth Vargas Photography.

Nutrition

Serving: 1cup | Calories: 193kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 247mg | Potassium: 566mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10409IU | Vitamin C: 22mg | Calcium: 64mg | Iron: 1mg
Recipe Rating