These Honey Roasted Parsnips and Carrots are a tasty and easily prepared side dish. This is a recipe that is simple enough to prepare for a weeknight meal but is sufficiently elegant for a special occasion such as Christmas. The carrots and parsnips are smothered in a glaze of honey, mustard and rosemary for the most delicious flavour.
You will love our Honey Roasted Carrots and Parsnips because:
- Roasting the vegetables with some honey gently caramelises them, enhancing their natural flavours.
- The Honey Roasted Parsnips and Carrots become tender and slightly browned on the edges.
- It is a simple, healthy way to prepare vegetables. You will discover that you can use it for most vegetables, including leafy ones.
- There is a perfect balance between the earthiness of the root vegetables and their natural sweetness which is accentuated by the addition of a small amount of honey.
- This side dish is naturally gluten-free, dairy-free and easily adapted to vegan by replacing the honey with maple syrup.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Parsnips - look for medium-sized parsnips as the larger ones tend to have a woody core. Choose those that are firm, with no soft spots or blemishes.
Carrots - select medium-sized carrots, ideally a similar size to the parsnips. Their colour should be vibrant and their flesh firm and free of splits. If their leaves are attached, they are a good indicator of freshness. The leaves should be bright green and not wilted.
Olive oil - for flavour and nutritional benefit, I use extra virgin olive oil. Use the best olive oil that you have.
Honey - adds sweetness to the veggies. For a vegan version, use maple syrup.
Dijon mustard - the gentle spice beautifully complements the sweetness of the carrots and parsnips.
Fresh rosemary - this aromatic, woody herb is a great addition to the Honey Roasted Parsnips and Carrots.
Salt and pepper - I use sea salt flakes and freshly ground black pepper to enhance the flavours.
How to Make Honey Roasted Carrots and Parsnips:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Prepare the vegetables:
Start by preheating your oven and line a baking sheet with non-stick baking paper.
Peel the parsnips and carrots and remove the top and tail. Cut the parsnips and carrots in half lengthways and then in half again. Ensure they're all roughly the same size so they cook evenly. If the parsnips are large and woody, remove the core.
2 - Place the vegetables on a baking sheet:
Once the vegetables are prepared, place them on your lined baking sheet.
3 - Mix the glaze:
In a small bowl, make your glaze by combining the honey, mustard, olive oil and rosemary. Stir well to combine.
4 - Coat the vegetables:
Drizzle the honey glaze over the vegetables and toss so they're well coated. Season to taste with sea salt and freshly ground black pepper. Roast for 25-30 minutes, until golden and cooked through. They are ready when easily pierced with a sharp knife.
Tips for success and FAQs:
These Honey Roasted Carrots and Parsnips are so simple to prepare. For the best result, ensure your vegetables are fresh, firm and have no discolouration.
Use a baking tray that is large enough to accommodate the vegetables without crowding them. This will help the edges to caramelise. As well, for the best appearance and even cooking, it is important to cut your veggies a similar size.
As parsnips will start to discolour once they are exposed to air after peeling and chopping, I recommend preparing this dish just before roasting. If you would like to prepare the elements in advance, keep the peeled and chopped parsnips and carrots in a dish of water. Drain and completely dry before coating in the honey glaze and roasting.
Store in the fridge in an airtight container for up to three days.
The parsnips and carrots have a better appearance and texture if they are peeled. If you prefer to leave the skin on, you can. If the veggies are very young, use a vegetable brush to gently scrub them under cold running water. However, larger parsnips and carrots are best peeled to remove bitterness in the skin.
No, it isn't necessary, you can skip this step and go straight to roasting.
Serving suggestions:
These delicious Honey Glazed Parsnips and Carrots are the perfect side dish to many main courses. We like to serve them alongside:
- Roast Chicken or Spatchcock Chicken
- Creamy Lemon Chicken
- Roast Lamb
- Chicken Patties
- Cheese and Herb Filo Pie
- Or, add them to your favourite salad or rice bowl!
I hope you'll love the wonderful flavours of this simple side dish of Honey Roasted Parsnips and Carrots. Be sure to let me know in the comments below when you have given them a try!
Alex xx
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Honey Roasted Parsnips and Carrots
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 4 medium parsnips See Note 1
- 4 medium carrots See Note 1
- 2 tablespoon olive oil See Note 2
- 2 tablespoon honey See Note 2
- 2 teaspoon Dijon mustard
- 2 teaspoon fresh rosemary - finely chopped
- sea salt and freshly ground black pepper - to taste See Note 3
Instructions
- Preheat your oven to 200 degrees C (395 F).Line a baking tray with non-stick baking paper.
- Peel the parsnips and carrots and remove the top and tail.Cut the parsnips and carrots in half lengthways and then again in half lengthways. Ensure they're all roughly the same size. If the parsnips are woody, remove the core.
- Place the prepared vegetables on the baking tray.
- In a small bowl, combine the olive oil, honey, mustard and rosemary and stir to combine.
- Drizzle over the vegetables and toss so they're well coated. Season with salt and pepper.
- Roast the vegetables for 25-30 minutes, or until golden and cooked through. They are ready when easily pierced with a sharp knife. Serve immediately.
Notes
- Parsnips and Carrots: my prepared weight after peeling and chopping the vegetables was a total of 700g/1.5 lb.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking - we recommend sea salt flakes and freshly ground black pepper.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Julieta says
Thank you for this amazing recipe! It’s got the perfect balance of flavors. Both my partner and I loved it.
Alexandra says
Hi Julieta, thank you so much for your lovely comments on the Honey Roasted Parsnips and Carrots. I am delighted to hear that you and your partner enjoyed them. 🙂
Karen says
Love this recipe! This is so perfect when you want a unique side dish without any fuss. The combination of carrot and parsnips is delicious and feels fancy even though it's super simple to make. So glad I found this- it is definitely making my recipe rotation!
Alexandra says
Hi Karen, thank you for your lovely comments on our Honey Roasted Parsnips and Carrots. I am so pleased that you enjoyed them. 🙂