Honey Roasted Parsnips and Carrots

Name: Honey Roasted Parsnips and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 medium parsnips (See Note 1); 4 medium carrots (See Note 1); 2 tbsp olive oil (See Note 2); 2 tbsp honey (See Note 2); 2 tsp Dijon mustard; 2 tsp fresh rosemary - finely chopped; sea salt and freshly ground black pepper - to taste (See Note 3)

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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.

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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

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.

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.

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.

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.

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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