Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips are the perfect vegetable side dish for holiday tables or a weeknight dinner. Roasted to perfection, these carrots and parsnips are tender on the inside and crispy on the outside. Topped with walnuts and fresh parsley, this dish is guaranteed to please any crowd.

Close up view of honey roasted vegetables on a platter.

It’s time to start finalizing those holiday plans, and that includes deciding what to serve for the big dinner. These roasted carrots and parsnips are one of our favorite dishes for the Christmas menu. 

This is an easy side dish that looks elegant and pretty but only has a few ingredients. The longest part is the time it takes to peel and slice the veggies. Then the oven gets to do most of the work.

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

We love to serve them our orange turkey. It’s flavored with orange and lemon slices for a wonderful citrus flavor.

They also taste amazing with our apple cider pork loin. It’s marinated in a mixture of apple cider, maple syrup, and warm spices that pair well with the sweetness of the carrots, parsnips, and honey. You can’t go wrong with that combination.

If you’re looking for something else, try our air fryer pork tenderloin, beef stew, or shepherd’s pie. Any one of those would pair well with the sweet, caramelized flavor of the carrots and parsnips.

Substitutions and Variations

  • Spice Variation: Swap out the ground cinnamon for dried rosemary or thyme to take the flavor from warming to herb filled.
  • Try Pure Maple Syrup: Maple makes a great replacement for honey and yields a slightly different flavor profile. Make sure you use maple syrup and not pancake syrup.
  • Different Flavors: Ground mustard powder, garlic powder, or smoked paprika are great options to switch up the flavor.
  • Try a Different Texture: Instead of walnuts, try using toasted almonds or pecans. Pepitas and sunflower seeds also make a great topping.
  • Balsamic Vinegar: Add a teaspoon or two of balsamic vinegar to the honey glaze or drizzle a balsamic glaze over the roasted vegetables for a sweet and tangy flavor.
Side view of honey roasted veggies on a serving dish.

Storage

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on 350°F to retain the best texture.

Tips

  • Cut the carrots and parsnips about the same size so everything cooks at the same rate.
  • Use a large baking sheet and arrange the vegetables in an single layer so they aren’t overcrowded; otherwise, they’ll steam instead of roast and you won’t get the nice caramelization around the edges.

Frequently Asked Questions

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.

Your baked carrots might be hard because they were not cooked long enough or at a high enough temperature. If your oven temperature was too low or the baking time was too short, the carrots would not have had enough time to soften. 

Removing the core from a parsnip isn’t necessary, especially if the parsnips are small in size and fresh as their cores tend to be tender. However, for larger, older parsnips, the core can become tough. In that case, you may want to cut out the core for a better texture.

Yes, peeling these vegetables removes the outer layer, which can have a tougher texture and may not roast as evenly as the inner parts. It also ensures that any residual dirt is removed. 

Other Side Dish Recipes to Try

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White platter filled with honey roasted carrots and parsnips.

Honey Roasted Carrots and Parsnips

4.4 from 7 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings

Ingredients

  • cup honey
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • teaspoon 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 walnut halves
  • ¼ cup freshly chopped parsley

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 ground cinnamon
    ½ teaspoon salt
    ⅛ teaspoon ground black 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 walnut halves
    ¼ cup freshly chopped parsley

Suggested Equipment

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

Nutrition

Serving: 1cupCalories: 193kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 247mgPotassium: 566mgFiber: 6gSugar: 8gVitamin A: 10409IUVitamin C: 22mgCalcium: 64mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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