Looking for an easy side dish, look no further than my honey roasted carrots and parsnips. I parboil the vegetables first, before coating them in olive oil and honey and roasting them to sweet perfection in a hot oven.
These cook honey roasted carrots and parsnips regularly, they are a versatile side that can be served with a variety of meat and plant based main dishes.
Easy roasted vegetables like this take very little time to prepare and cook, I love serving them with a Sunday roast, as they can cook in the same oven, on one of the lower shelves.
Roasting any vegetable brings out their natural sweetness. I've never been a fan of boiled or steamed carrots or parsnips, but I love them oven roasted. I also find the kids eat roasted vegetables with far less fuss.
Why you'll love this recipe
- Roasting vegetables really brings out the natural sweetness in these simple root vegetables.
- A straightforward cook with very little preparation and few ingredients.
- Feeding a crowd? No problem this recipe is easily multiplied to suit numbers.
Recipe ingredients
- Vegetables - I used regular carrots and parsnips, cutting them into even sized batons.
- Oil - I used olive oil to coat and roast the vegetables, you could also use sunflower, rapeseed or avocado oil.
- Honey - I used runny honey to sweeten the vegetables.
- Seasoning - I seasoned the vegetables with sea salt and black pepper.
How to make Honey Roasted Carrots & Parsnips
- Preheat the oven to 200C/180C Fan/390F.
- Peel the carrots and parsnips and cut into even sized batons.
- Place the carrots and parsnips into a saucepan, add the salt and cover with cold water. Bring the water to a boil and and parboil for 5 minutes. Then drain and leave in the sieve to steam dry.
- Now place the vegetables onto a non stick oven proof tray, drizzle with olive oil and honey, and season with salt and black pepper. Give everything a good toss to ensure the vegetables are evenly coated in the oil, honey and seasoning.
- Place the tray into the oven and roast for 30 minutes.
- Give the tray a shake every 10 minutes to stop the vegetables from sticking to the tray, and cook until golden and crispy, but soft on the inside.
- Remove the tray from the oven and serve immediately.
Recipe variations
- Vegetables - I've roasted carrots and parsnips, but you could swap any of the vegetables for other veggies like sweet potato, swede, squash or beetroot.
- Honey - I sweeten the vegetables with honey but you could swap for maple syrup if you prefer or are serving vegan diners.
- Fresh herbs - you could add some fresh herbs like garlic, thyme, rosemary or sage to the roasting tray.
- Spices - flavour the carrots and parsnips with added whole or ground spices. Try cumin seeds, fennel seeds, anise, cardamon, nutmeg or cinnamon.
Serving suggestions
This versatile dish dish is a great addition to the dinner table, enjoy these easy roasted carrots and parsnips with the Sunday roast, try my Slow Roasted Pork Belly. It's also delicious with warming winter stews like my Slow Cooked Beef Cheek Braised in Red Wine.
Honey roast carrots and parsnips are also great to serve as a Christmas or Thanksgiving side, try them with a Roasted Turkey Crown or Slow Roasted Turkey Leg.
Useful hints and tips
- Steam dry the vegetables, this is an important step and avoids the vegetables becoming soggy when roasting in the oven.
- If cooking for a crowd use 2 roasting trays to ensure that the carrots are in a single layer and not piled up in the tray. You want the vegetables to roast and not steam in the oven.
- Swap honey for maple syrup and this recipe is suitable for vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
I like to parboil parsnips and carrots for 5 minutes, to soften them before I roast them. This means that the inside of the vegetables will be tender, while the outside crisps up and becomes golden. If you don't parboil, the outside overcooks and dries out, before the inside can cook.
First ensure that once parboiled, the vegetables steam dry so they are not wet going into the oven. Secondly don't pile the vegetables up in the tray, lay them out in a single layer with space around so the vegetables can roast properly.
Once cooked and cooled, place into an airtight container and store in the fridge for 2-3 days. When ready to enjoy, place back into a hot oven to warm through.
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Additional recipe suggestions
Try some of my favourite roasted vegetable recipes:
- Honey Roasted Root Vegetables
- Roasted Honey Glazed Carrots with Parsnips
- Roasted Brussels Sprouts with Bacon & Chestnuts
- Oven Roasted Pumpkin with Maple Syrup
- Easy Oven Roasted Asparagus
- Quick Roasted Tomatoes with Balsamic Vinegar
For all my favourite vegetable recipes in one place, check our my 12 Best Vegetable Side Dishes post.
Honey Roasted Carrots & Parsnips
Equipment
- chopping board
- Vegetable peeler
- Kitchen knife
- Large saucepan
- sieve
- Roasting tray with sides
Ingredients
- 160 g carrots
- 160 g parsnips
- 1 teaspoon sea salt (plus extra to season)
- 1 tablespoon olive oil
- 1 tablespoon honey
- black pepper (to taste)
Instructions
- Preheat the oven to 200C/180C Fan/390F.
- Peel the carrots and parsnips and cut into even sized batons.
- Place the carrots and parsnips into a saucepan, add the salt and cover with cold water. Bring the water to a boil and and parboil for 5 minutes. Then drain and leave in the sieve to steam dry.
- Now place the vegetables onto a non stick oven proof tray, drizzle with olive oil and honey, and season with salt and black pepper. Give everything a good toss to ensure the vegetables are evenly coated in the oil, honey and seasoning.
- Place the tray into the oven and roast for 30 minutes.
- Give the tray a shake every 10 minutes to stop the vegetables from sticking to the tray, and cook until golden and crispy, but soft on the inside.
- Remove the tray from the oven and serve immediately.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe says
I went a bit heavier with the black pepper than I normally would and that worked so well to cut through the sweetness of the honey and veg - I'll definitely be making my veg like this more often!
Lesley says
I totally agree Chloe, I always add plenty black pepper to me veggies.
Logan says
We loved the sweetness of the honey on the cripsy veg. A great side dish and I'll be making it again.
Lesley says
Thank you Logan, this easy side dish is one of my favourites.
Cat says
The perfect addition to any roast. We all loved these, they had the perfect honey sweetness.
Lesley says
Thank you Cat, they do work well with a roast dinner.
Sisley White - Sew White says
A classic and so delicious. Thank you for the recipe.
Lesley says
Thank you Sisley, glad you enjoyed this simple recipe.