Skip to Content

Honey Roasted Carrots & Parsnips

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.

A bowl of honey roasted carrots and parsnips with roast potatoes and turkey set alongside.

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

Individual recipe ingredients for roasting carrots and parsnips.
  • 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.
A roasting dish of honey roasted carrots and parsnips.
  • 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.
A bowl of honey roasted carrots and parsnips with roast potatoes and turkey set alongside.

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.

Roasted turkey drumstick and thigh set on a white plate garnished with sprigs of fresh rosemary, with bowls of roasted potatoes, roasted carrots and parsnips, brussels sprout gratin, oatmeal stuffing, and a jug of turkey gravy set alongside.

Useful hints and tips

  1. Steam dry the vegetables, this is an important step and avoids the vegetables becoming soggy when roasting in the oven.
  2. 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.
  3. Swap honey for maple syrup and this recipe is suitable for vegan diners.
  4. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

Should I boil parsnips and carrots before roasting?

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.

How to avoid soggy roasted vegetables?

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.

How to store leftover roasted carrots and parsnips?

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.

Pin the recipe

Pinnable image with recipe title and a bowl of honey roasted carrots and parsnips with roast potatoes and turkey set alongside.

Additional recipe suggestions

Try some of my favourite roasted vegetable recipes:

For all my favourite vegetable recipes in one place, check our my 12 Best Vegetable Side Dishes post.

A bowl of honey roasted carrots and parsnips with roast potatoes and turkey set alongside.

Honey Roasted Carrots & Parsnips

Looking for an easy side dish, look no further than these honey roasted carrots and parsnips.
5 from 4 votes
Print Pin Save
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 94kcal

Equipment

  • chopping board
  • Vegetable peeler
  • Kitchen knife
  • Large saucepan
  • sieve
  • Roasting tray with sides

Ingredients

  • 160 g carrots
  • 160 g parsnips
  • 1 tsp sea salt (plus extra to season)
  • 1 tbsp olive oil
  • 1 tbsp 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

This recipe is easily multiplied and can be doubled or trebled depending on the numbers you are serving. However, 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.
Nutrition Facts
Honey Roasted Carrots & Parsnips
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Sodium 622mg27%
Potassium 281mg8%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 8g9%
Protein 1g2%
Vitamin A 6682IU134%
Vitamin C 9mg11%
Calcium 28mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Side Dish
Cuisine : British
Keyword : easy roasted vegetables, honey roasted carrots & parsnips parboil, honey roasted parsnips, how long to roast carrots & parsnips, how to roast vegetables in the oven, oven roasted vegetables, roasted root vegetables
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook
Recipe Rating




5 from 4 votes

Chloe

Wednesday 20th of November 2024

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

Saturday 23rd of November 2024

I totally agree Chloe, I always add plenty black pepper to me veggies.

Logan

Friday 15th of November 2024

We loved the sweetness of the honey on the cripsy veg. A great side dish and I'll be making it again.

Lesley

Monday 18th of November 2024

Thank you Logan, this easy side dish is one of my favourites.

Cat

Thursday 14th of November 2024

The perfect addition to any roast. We all loved these, they had the perfect honey sweetness.

Lesley

Monday 18th of November 2024

Thank you Cat, they do work well with a roast dinner.

Sisley White - Sew White

Wednesday 13th of November 2024

A classic and so delicious. Thank you for the recipe.

Lesley

Monday 18th of November 2024

Thank you Sisley, glad you enjoyed this simple recipe.

5 from 4 votes