Honey Roasted Parsnips and Carrots – Carmy


You’ll love just how easily these honey roasted parsnips and carrots come together for a flavorful side dish that goes with everything! It’s simple enough for a busy weeknight but also perfect for holidays and special occasions.

Caramelized to perfection in the oven, this honey roasted parsnips and carrots is a simple but delicious side dish. These roasted root veggies are so easy to make, and leftovers keep wonderfully in the fridge. Tender on the inside with caramelized edges, you’ll watch this dish fly off the table.

Overhead view of a platter of honey roasted parsnips and carrots with lemons on the side.

Why You’ll Love This Recipe

  • Roasting the parsnips and carrots really brings out their natural sweetness. It pairs so well with the added honey, rosemary, and lemon.
  • It’s super hands-off to make. Simply toss together the seasoning and root veggies before popping them into the oven!
  • These roasted root veggies are simple enough that you can serve them up with a weeknight meal, but if you get the rainbow carrots, the pop of color makes it perfect for serving to guests.

Ingredients You’ll Need

Ingredients needed to make honey roasted parsnips and carrots.
  • parsnips — don’t get overly large parsnips as you want them to roast in the same time the carrots do. Make sure the parsnips are firm and no soft spots. The color should be even, as dark spots can indicate decay.
  • carrots — I use rainbow carrots because it adds a beautiful variety of colors to the dish. Again, try to get them uniform in size. If some carrots are too small, skip cutting them in half.
  • oil — I use olive oil but feel free to use any neutral oil such as avocado oil.
  • honey — I use a local runny honey but if you’d like for this roasted parsnip and carrots dish to be vegan-friendly, use maple syrup.
  • seasoning — I use salt, pepper, and garlic powder to season the root vegetables. You can add a pinch or two of crushed red pepper flakes if you’d like a bit of heat.
  • rosemary — I love fresh rosemary! However, you can use dried rosemary if you don’t have fresh available. 1 sprig of rosemary can be substituted with 1 teaspoon of dried rosemary.
  • lemon — I love finishing the dish off with a squeeze of fresh lemon juice. It adds a wonderful brightness to the veggies.

How to Make Honey Roasted Parsnips and Carrots

Set of two photos showing parsnips and carrots coated in oil and seasoning.
  • Heat the oven to 400F.
  • Toss together the parsnips, carrots, oil, honey, salt, pepper, garlic powder, and rosemary.
Set of two photos showing before and after parsnips and carrots roasted on a sheet pan.
  • Transfer the parsnips and carrots to a lightly greased sheet pan and spread them into a single layer.
  • Roast the root veggies for 25 to 30 minutes, flipping them at the halfway mark. Broil the parsnips and carrots for 3 to 5 minutes if you want them to be more caramelized.
  • Before serving, finish off the vegetables with a splash of fresh lemon juice.
Overhead view of honey roasted parsnips and carrots with two lemon slices.

Recipe Tips and Notes

  • 1 sprig of rosemary can be substituted with 1 teaspoon of dried rosemary.
  • When preparing the parsnips and carrots, I recommend removing the top and ends after peeling.
  • Make sure the parsnips and carrots are in a single layer with space between them. This will ensure they’ll get a lovely caramelized edge. If they’re too close to each other, they’ll steam instead of crisp.
  • Cut the vegetables into uniform pieces to ensure they cook evenly.

Make Ahead Tips

  • Meal prep: once cooled, store the roasted parsnips and carrots in an airtight container for up to 3 days in the fridge.
  • Reheat: you can reheat the roasted carrots and parsnip in the oven, air fryer, or microwave!
Do I have to peel the parsnips and carrots?

I highly recommend peeling the parsnips and carrots. However, if they’re really young with thin skin, you could get away with giving them a thorough scrub. Make sure to pat them fully dry before seasoning them and roasting them. I find that sometimes the skins can be bitter, so peeling them if my preference.

Do I need to parboil the root vegetables?

No, it isn’t necessary. The carrots and parsnips will cook through in the oven.

Do I need to use rosemary?

Not a fan of rosemary? Thyme or oregano make for a delicious alternative!

Serving Ideas

Need some ideas of what to serve with roasted parsnips and carrots? Try these delicious recipes:

Overhead view of a platter of honey roasted parsnips and carrots with lemons on the side.

Honey Roasted Parsnips and Carrots

You’ll love just how easily these honey roasted parsnips and carrots come together for a flavorful side dish that goes with everything! It’s simple enough for a busy weeknight but also perfect for holidays and special occasions.


Print
Rate

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 servings

Ingredients

  • 4 to 5 parsnips, peeled and quartered (~350 grams)
  • 4 to 5 carrots, peeled and quartered (~350 grams)
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 sprigs rosemary
  • lemon

Instructions

  • Heat the oven to 400F and lightly grease a large sheet pan.

  • Toss together the parsnips, carrots, oil, honey, salt, pepper, garlic powder, and rosemary.

  • Transfer the parsnips and carrots to a lightly greased sheet pan and spread them into a single layer.

  • Roast the root veggies for 25 to 30 minutes, flipping them at the halfway mark. Broil the parsnips and carrots for 3 to 5 minutes if you want them to be more caramelized.

  • Before serving, finish off the vegetables with a splash of fresh lemon juice.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 198kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 361mg | Potassium: 627mg | Fiber: 7g | Sugar: 17g | Vitamin A: 14621IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 1mg

Author: Carmy

Course: Side Dish

Cuisine: American

Nutrition Disclaimer

More Easy Side Dishes to Try

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