Honey Glazed Roasted Carrots and Parsnips

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.

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


Units Scale
  • 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


  1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. ​Give vegetables a good scrub and thoroughly dry.
  3. 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.
  4. 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.
  5. Roast carrots and parsnips until tender and caramelized, about 30-35 minutes, tossing every 10 minutes to ensure even roasting.
  6. Melt the butter in a small saucepan over medium heat, and then add the honey, stir to combine.
  7. To serve, transfer roasted vegetables to a serving dish, drizzle with honey glaze over, and toss to coat.
  8. Sprinkle with chopped thyme and black pepper.


If carrots are large, cut into quarters.

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