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This honey roasted carrots and parsnips recipe is the perfect sweet and easy side dish for any meal! It uses a blast of heat and a honey glaze to bring out their already rich flavors. Roasted parsnips and carrots have natural sweetness, with notes of caramelization.
Why You’ll Love Roasted Carrots And Parsnips
- Perfectly tender carrots and parsnips
- Sweet, caramelized honey glaze
- Quick 10-minute prep
- Naturally healthy, vegetarian, and vegan
- Easy healthy side dish
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasting parsnips and carrots, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Carrots – You know this one! 😉 For best results, peel them and cut them into thick sticks that are uniform in size and thickness.
- Parsnips – Parsnips are a root vegetable closely related to carrots, but they have a spiced, nutty flavor. Like the carrots, you want to peel the parsnips and cut them into thick sticks. Try to make them the same size as the carrots.
- Honey – You can use regular honey, but I use Wholesome Yum sugar-free honey to avoid added sugar. You could also use maple syrup instead, or omit altogether.
- Olive Oil – Oil helps the roasted carrots and parsnips caramelize and also help the seasonings stick. You can use any heat-safe oil, such as regular olive oil, extra-virgin olive oil, or avocado oil.
- Seasoning – Cinnamon, sea salt, and black pepper all bring out the natural sweet and savory flavors of the parsnips and carrots.
- Walnuts – Optional, but they add a nice crunch at the end. You could also use pecans, almonds, or cashews, or omit altogether for a nut-free option.
- Fresh Parsley – Optional, but adds a pop of color for serving your fall veggies. You could also use fresh rosemary or fresh thyme.
VARIATION: Change the spices.
Replace cinnamon with equal amounts of cumin or chili powder for a more spiced flavor.
How To Roast Carrots and Parsnips
This section shows how to make honey roasted parsnips and carrots, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Chop the veggies. Cut the carrots and parsnips into thick strips. Place them in a large bowl.
- Make the glaze. In a small bowl, mix honey, olive oil, cinnamon, salt and pepper.
TIP: Add water if needed.
If your honey is on the thick side, add 1-2 tablespoons of warm water to thin out the mixture.
- Combine. Pour honey mixture over veggies and toss to coat.
- Spread. Arrange the root vegetables on a large rimmed baking sheet in a single layer.
TIP: Don’t crowd the pan.
Giving the root vegetables enough room ensures that they will caramelize and cook evenly.
- Bake. Roast carrots and parsnips in the oven until fork tender and caramelized.
- Garnish. When ready to serve, sprinkle with walnuts and parsley. Drizzle with additional honey, if desired.
How Long To Roast Carrots And Parsnips?
For carrots and parsnips cut into thick sticks, roast for 40-45 minutes in the oven, until tender.
- Store: Let the roasted carrots and parsnips cool completely. Then, transfer leftovers to an airtight container and store in the fridge for 3-4 days.
- Meal prep: Cut veggies up to 4 days ahead of time and store in the refrigerator until ready to cook. (Carrots can dry out and parsnips can brown, so store in water with a squeeze of lemon juice.) You can also roast them ahead of time and store until ready to serve.
- Reheat: Warm in the oven at 350 degrees F, or in the microwave.
Can You Freeze Roasted Carrots And Parsnips?
Yes, you can freeze roasted carrots and parsnips. Place in an airtight container and store in the freezer for up to 6 months. Thaw in the refrigerator overnight or just reheat from frozen.
What To Serve With Roasted Parsnips And Carrots
Honey roasted carrots and parsnips are a delicious and healthy side dish that can be enjoyed all year round. But what do you serve with them? Here are some ideas to get you started:
- Steak – For a fancier meal, pair these veggies with filet mignon, sirloin steak, ribeye, or even New York strip.
- Chicken – Try pan fried chicken thighs , Tuscan garlic chicken, or simple baked chicken drumsticks.
- Pork – Pair roasted carrots and parsnips with pan seared pork chops, stuffed pork chops, or pork tenderloin.
- Seafood – Pair this side with baked cod or baked salmon for weeknights, or Chilean sea bass, broiled lobster tails, or pan seared halibut for special occasions.
- Salads – Use them as the additional veggies in a butternut squash salad, winter salad, or kale crunch salad.
- Roasts – This dish would make a classic side for slow cooker pork loin roast, boneless leg of lamb, or sirloin tip roast.
More Easy Roasted Vegetable Recipes
Roasting brings out some of the best flavors in veggies. Try these recipes for more delicious ways to make them!
Tools To Make This Carrot And Parsnip Recipe
- Glass Bowls – So easy to clean, and so many sizes!
- Sheet Pan – The corrugated surface on this one helps veggies cook more evenly.
Honey Roasted Carrots and Parsnips
Roasted Carrots and Parsnips (So Easy!)
Roasted carrots and parsnips use simple staples like olive oil, salt, pepper, and an easy cinnamon honey glaze. Caramelized and flavorful!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 375 degrees F (191 degrees C).
In a small bowl, mix the honey, olive oil, cinnamon, salt and pepper. If your honey is on the thick side, add 1-2 tablespoons (15-30 ml) of warm water to thin out the mixture.
Place the carrots and parsnips in a large bowl. Pour the honey oil mixture over them and toss to coat.
Arrange the vegetables on a sheet pan in a single layer. Roast in the oven for 40-45 minutes, until fork-tender.
When ready to serve, sprinkle with the walnuts and parsley if desired.
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Serving size: 1 cup
Nutrition facts use regular honey, and do not include the optional walnuts and parsley.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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My kids absolutely loved this recipe. It was so easy to make.
We get a lot of pasrsnips in our CSA and this has become my go-to recipe! Easy and flavorful!
This is our go-to side dish! I double batch and use them as a side dish one night and in a pasta or stir fry the next!
Made these on the weekend and I will be making again. I didn’t add in the nuts and it was perfect for us. Delish!
This has become one of my favorite side dishes for winter. It goes with almost any protein and makes root vegetables way more delicious with the honey and olive oil. Love the crunchy walnuts too!