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Honey Glazed Roasted Carrots and Parsnips is a tasty and easy side dish that is perfect for any occasion.
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.
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.
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.
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.
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
Nope, skip the pot! Roasting them raw will caramelize their natural sugars, making them perfectly tender and flavorful.
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
Honey Glazed Roasted Carrots and Parsnips
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
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Give vegetables a good scrub and thoroughly dry.
- Peel carrots and parsnips with a vegetable peeler. Cut carrots and parsnips in half lengthwise. If vegetables are too large, cut them into quarters so pieces are uniform in size.
- In a large bowl, toss carrot and parsnip pieces with the olive oil and kosher salt. Place coated vegetables in a single layer on parchment-lined rimmed baking sheet.
- Roast carrots and parsnips until tender and caramelized, about 30-35 minutes, tossing every 10 minutes to ensure even roasting.
- Melt the butter in a small saucepan over medium heat, and then add the honey, stir to combine.
- To serve, transfer roasted vegetables to a serving dish, drizzle with honey glaze over, and toss to coat.
- Sprinkle with chopped thyme and black pepper.
Notes
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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