Honey Glazed Roasted Carrots and Parsnips

Name: Honey Glazed Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 pounds medium carrots; 2 pounds medium parsnips; 6 tablespoons extra virgin olive oil; 1 teaspoon Kosher salt; 2 tablespoons unsalted butter; 2 tablespoons honey; 1 tablespoon chopped fresh thyme; black pepper to taste

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Honey Glazed Roasted Carrots and Parsnips is a tasty and easy side dish that is perfect for any occasion.

Overhead view of roasted carrots and parsnips arranged neatly in an elongated dish, garnished with thyme leaves. A sprig of thyme rests nearby on the white background, accompanied by a striped cloth napkin, creating a rustic and appetizing scene.

Sometimes simplicity is best, and that's what you get with this delicious recipe. Roasted carrots and parsnips with a honey butter glaze is a side dish your whole family will love. It's an excellent option for a special occasion, like Thanksgiving or Christmas dinner, or a regular weekday night. This tasty side dish is made even more delicious with the caramelization that happens when the root vegetables are roasted. Top it with the honey mixture and some chopped herbs, and it's oh-so good! These honey-glazed roasted carrots and parsnips make a great side dish that pairs well with various main courses.

The honey glaze enhances the vegetables' natural sweetness, creating a harmonious and flavorful combination. The roasting process brings out their inherent earthy flavors while adding a caramelized touch.

Close-up view of roasted carrots and parsnips seasoned with herbs and spices, showcasing their caramelized edges and vibrant orange and pale yellow colors, sprinkled with fresh green thyme leaves.

Why You Should Make This Recipe

Easy: It's incredibly easy to make. Minimal prep and simple steps.
Budget-friendly: Carrots and parsnips are inexpensive, simple ingredients, and honey and butter are pantry staples.
Adaptable: Use any root veggie you have on hand. Use any oil, or add balsamic vinegar to the glaze.
Naturally Nutritious: Packed with vitamins and fiber, this dish is good for you.
Delicious: The honey glaze enhances the vegetables' natural sweetness, creating a tasty, flavorful combination.

Roasted Carrots and Parsnips ingredients: carrots, parsnips, butter, salt, pepper, honey, olive oil and thyme.

Ingredients Needed

carrots
parsnips
extra virgin olive oil
Kosher salt
unsalted butter
honey
fresh thyme
black pepper

See the printable full recipe card below for exact quantities.

Fresh carrots and parsnips on a wooden cutting board, with some peeled skin and a metal peeler.

Freshly sliced carrots and parsnips arranged on a wooden cutting board, accompanied by a knife with a wooden handle.

Seasoned carrot and parsnip sticks neatly arranged on a baking tray, ready for roasting.

Honey and melted butter in a small sauce pan with a whisk next to it.

How to Make Roasted Carrots and Parsnips

Scrub, dry and peel root veggies.
Cut into halves or quarters lengthwise.
Toss with olive oil and kosher salt.
Place on a baking tray with parchment paper into a reheated 400°F oven.
Roast for 30-35 minutes.
Melt butter and honey together and drizzle over roasted veggies.
Garnish with a sprinkle of thyme and pepper.

See the printable recipe card below for exact recipe instructions.

Roasted Vegetable Serving Suggestions

Oven roasted carrots and parsnips pair wonderfully with roast chicken and grilled steaks. You could also use them as a warm salad topper or add them to grain bowls.

Ingredient Swaps

You can substitute maple syrup or brown sugar if you don't have honey.
If you don't like thyme, you can use another herb, such as fresh rosemary or fresh parsley.
You can use another vegetable oil, such as avocado oil or canola oil.
Instead of Kosher salt, you can use sea salt.

Tips for Recipe Success

Use fresh, high-quality carrots and parsnips.
Cut the vegetables into uniform (similar size) pieces so that they cook evenly.
For best results, don't overcrowd the baking sheet. Leave enough space between the vegetables so that they can roast evenly.
Roast the vegetables until they are tender and slightly browned. Don't overcook them, or they will become mushy.
Serve the vegetables immediately for the best flavor and texture.
If you have large carrots, you may need to cut them again lengthwise into quarters.

Roasted carrots and parsnips glazed with honey and butter, garnished with fresh herbs, served on a light ceramic plate with a white and yellow striped napkin in the background.

Recommended Equipment & Tools

Vegetable peeler, chef's knife, baking sheet

Storage and Reheating Instructions

This dish is best served fresh and not frozen. To store this dish, place them in an airtight container and refrigerate for up to 3 days.

To reheat, place in a 350°F oven for 8–10 minutes until warmed through or preheat the air fryer to 380°F and cook for 2-3 minutes or until heated through.

Carrot & Parsnips FAQs

Is it best to boil parsnips and carrots before roasting?

Nope, skip the pot! Roasting them raw will caramelize their natural sugars, making them perfectly tender and flavorful.

Do you need to peel parsnips for roasting?

While not necessary, peeling can remove any tough outer layers, so I recommend it.

If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!

Recipe Card