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    Home » Side Dishes » Honey Roasted Parsnips and Carrots

    Honey Roasted Parsnips and Carrots

    Published: Jun 19, 2022 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

    195 shares
    Jump to Recipe Leave Review

    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.

    Baking tray with roasted carrots and parsnips, garnished with some fresh parsley.
    Jump to:
    • Why you’ll love this recipe:
    • Ingredients in this recipe:
    • How to Make Honey Roasted Carrots and Parsnips:
    • Tips for success and FAQs:
    • Variations and substitutions:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Honey Roasted Parsnips and Carrots
    Star

    Why you’ll love this recipe:

    Oven roasting vegetables can really transform them. It accentuates their flavours and enhances their natural sweetness.

    It is a simple process, perfect for cooks of all levels of experience. We all love a delicious side dish that can be prepared quickly, easily and with minimum effort.

    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.

    Ingredients in this recipe on a white marble background.

    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.

    Steps 1-2 of preparing this recipe - cutting the parsnips and adding the cut vegetables to a baking tray.

    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.

    Steps 3-4 of preparing this recipe - mixing the ingredients for the sauce and topping the vegetables with the sauce.

    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.

    Baking tray with roasted carrots and parsnips, garnished with some fresh parsley.

    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.

    How far in advance can I prepare the dish?

    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.

    How long will the Honey Roasted Carrots and Parsnips last?

    Store in the fridge in an airtight container for up to three days.

    Do I need to peel the parsnips and carrots?

    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.

    Do I need to parboil the vegetables?

    No, it isn’t necessary, you can skip this step and go straight to roasting.

    Star

    Variations and substitutions:

    Honey – if you would prefer the dish to be vegan, you can substitute the honey with maple syrup.

    Mustard – grainy mustard also works well.

    Herbs – I have used rosemary, but thyme or oregano are also delicious. Alternatively, garnish with chopped fresh parsley when serving.

    Baking tray with roasted carrots and parsnips, garnished with some fresh parsley.

    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

    More delicious recipes for you to try:

    • White dish with cooked broccolini garnished with lemon wedges.
      Roasted Tenderstem Broccoli (Broccolini)
    • Round dish of roasted potatoes garnished with some rosemary leaves.
      Whole Roasted Baby Potatoes
    • White serving dish of roasted vegetables with a small dish of basil oil sitting on the dish.
      Mediterranean Roasted Vegetables
    • Round dish of roasted onions garnished with some fresh thyme leaves and drizzled with balsamic glaze.
      Roasted Onions with Thyme

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    Baking tray with roasted carrots and parsnips, garnished with some fresh parsley.

    Honey Roasted Parsnips and Carrots

    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.
    4.95 from 51 votes
    Print Pin Review
    Course: Side Dish
    Cuisine: International
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 237kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    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

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    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

    1. Parsnips and Carrots: my prepared weight after peeling and chopping the vegetables was a total of 700g/1.5 lb.
    2. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
    3. Seasoning: adjust the seasoning to your liking – we recommend sea salt flakes and freshly ground black pepper.
     
     

    Nutrition Estimate:

    Calories: 237kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 86mg | Potassium: 786mg | Fiber: 9g | Sugar: 19g | Calcium: 78mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    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.

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    195 shares

    Reader Interactions

    Comments

    1. Linda

      November 14, 2022 at 3:38 pm

      5 stars
      These roasted parsnips and carrots have been on regular rotation at our house for months! It comes out delicious each and every time and I’ve tried it with agave, honey, and maple syrup. All great choices. Highly recommended!

      Reply
      • Alexandra

        November 17, 2022 at 11:37 am

        Hi Linda, I am so pleased to hear that you have been enjoying the Honey Roasted Parsnips and Carrots, and have tried the vegetables with a variety of sauces. Thank you so much for your feedback. 🙂

        Reply
    2. Sara

      October 18, 2022 at 7:41 am

      5 stars
      These were a delicious side dish to our roast beef dinner. Everyone loved them, even those who claimed they hated parsnips! Thanks for the great recipe.

      Reply
      • Alexandra

        October 19, 2022 at 5:44 pm

        Hi Sara, thank you for your fantastic feedback on the Honey Roasted Parsnips and Carrots. I am so pleased that you enjoyed them. 🙂

        Reply
    3. Julieta

      September 01, 2022 at 4:44 am

      5 stars
      Thank you for this amazing recipe! It’s got the perfect balance of flavors. Both my partner and I loved it.

      Reply
      • Alexandra

        September 02, 2022 at 5:41 pm

        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. 🙂

        Reply
    4. Karen

      July 07, 2022 at 10:27 am

      5 stars
      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!

      Reply
      • Alexandra

        July 12, 2022 at 7:19 pm

        Hi Karen, thank you for your lovely comments on our Honey Roasted Parsnips and Carrots. I am so pleased that you enjoyed them. 🙂

        Reply
    5. Natalie

      June 27, 2022 at 4:38 am

      5 stars
      I made this for dinner with my in-laws and it was everyone’s favorite! The carrots and parsnips were perfectly caramelized and had just the right amount of sweetness from the honey. I sprinkled a bit of chopped carrot greens on top and it was fantastic. Thank you!

      Reply
      • Alexandra

        June 30, 2022 at 7:48 am

        Hi Natalie, I am so pleased to hear that our Honey Roasted Parsnips and Carrots were enjoyed by you and your family.Thank you for taking the time to let me know. 🙂

        Reply

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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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