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Home » side dish » Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips

Published: Oct 20, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

An easy side dish that comes together in under 40 minutes, this honey roasted carrots and parsnips recipe is the perfect side dish for chicken, beef or pork. Flavored with a glaze made with honey, butter and fresh rosemary.

Closeup of roasted carrots and parsnips in a white bowl with rosemary.
Jump to Recipe
40 minutes minutes 5 Comments

I firmly believe that parsnips are a completely underrated root vegetable. They are like the sweeter and earthier cousin of the carrot. Usually, they find their way into soups, but I felt like they needed a moment of their own.

Why this recipe works

The key when cooking with honey is to avoid anything burning, so these vegetables get roasted in a hot, 400F oven with some olive oil and salt until they get nice and caramelized. Then they are tossed in a honey glaze.

If you add the honey glaze during the cooking process, you’ll end up with a sticky, burnt mess–trust me, I made that mistake when developing this recipe.

Ingredients for the recipe on a butcher block.

Ingredients you’ll need

  • For the parsnips, try and find young, small parsnips that you won’t need to peel.
  • In this recipe, I’m using carrots that are tri-colored because they look nice on the table, but you can absolutely use regular, orange carrots.
  • Olive oil and salt for roasting.
  • For the glaze you’ll need honey, butter and fresh rosemary. It makes an aromatic sweet and savory glaze that pairs perfectly with the roasted root vegetables.

Expert tips

  1. Try and cut all the vegetables into the same size so that they cook evenly. I like to thinly slice into long sticks.
  2. Don’t crowd the pan! You’ll end up with steamed veggies instead of caramelized and delicious ones. Try and spread them out evenly on the pan–they will shrink as they roast.
  3. The vegetables should be nice and caramelized when you take them out of the oven, but if you want more colour, you can always toss them under the broiler once you’ve added the glaze–just watch closely, the honey will burn quickly.
Step by step instructions for roasting the vegetables on a baking sheet, boiling the glaze in a small pot and pouring the glaze over the roasted vegetables.

Step-by-step instructions

  1. Preheat oven to 400F. Toss carrots and parsnips on a baking sheet, with olive oil and salt. Roast for 30 minutes.
  2. Just before they are done roasting, in a small pot over medium-low heat melt butter with honey and rosemary. We’re not looking to brown the butter, so remove it from the heat once it has melted.
  3. Pour honey butter over roasted vegetables, sprinkle with extra rosemary and serve.
Do parsnips need parboiling before roasting?

No. Similar to carrots, you can roast parsnips without boiling them first.

Do you peel a parsnip before roasting?

No. I like to use young parsnips which don’t have thick outer skin. I simply scrub them well before roasting.

How long do you roast carrots and parsnips?

I roast them for 30 minutes at 400F.

Roasted carrots and parsnips in a white bowl with fresh rosemary sprinkled on top.

Other side dishes you might like

  • Roasted broccoli rabe
  • Pesto cauliflower
  • Miso sweet potatoes
Closeup of vegetables in a white bowl with fresh rosemary sprinkled on top.

Honey Roasted Carrots and Parsnips

Author: Louisa Clements
5 from 5 votes
An easy side dish that comes together in under 40 minutes, this honey roasted carrots and parsnips tossed with a glaze made with honey, butter and fresh rosemary.
Pin Print
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total: 40 minutes minutes
Servings: 4

Ingredients

  • 1 lb carrots, thinly sliced
  • 1 lb parsnips, thinly sliced
  • 2 tablespoon olive oil
  • ½ teaspoon salt

For the glaze

  • 2 tbsp butter
  • 2 tablespoon honey
  • ½ teaspoon fresh minced rosemary

Instructions

  • Preheat oven to 400F. Toss carrots and parsnips with olive oil and salt on a baking sheet. Roast for 30 minutes.
  • In a small pot over medium-low heat melt butter with honey and rosemary. Remove it from the heat once it has melted.
  • Pour honey butter over roasted vegetables, sprinkle with extra rosemary and serve.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: easy, Fall, gluten free, Holidays, side dish, Thanksgiving, Winter
Nutrition Facts
Honey Roasted Carrots and Parsnips
Amount Per Serving
Calories 276 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 15mg5%
Sodium 426mg19%
Potassium 795mg23%
Carbohydrates 40g13%
Fiber 9g38%
Sugar 19g21%
Protein 3g6%
Vitamin A 19120IU382%
Vitamin C 26mg32%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
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5 from 5 votes (5 ratings without comment)

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Comments

  1. Shirley Clements

    November 25, 2021 at 5:36 pm

    Yummmm!
    ★★★★★
    Reply
  2. AlmostThereDC

    October 29, 2014 at 5:37 pm

    Yum! Roasted veggies are so healthy and easy, yet they feel like comfort food! The perfect combo! Xx Momo Almosttheredc.wordpress.com
    Reply
    • Lou

      October 31, 2014 at 1:10 pm

      Thank you, they really are the perfect combo!
      Reply
  3. Tash

    October 29, 2014 at 3:37 am

    I am totally, 100% with you. When life is complicated food needs to be simple and comforting. And there is NOTHING more comforting than a bunch of hearty veg, pulled from the earth roasting away in the oven. Looks delish! Sweet potato is my fav.
    Reply
  4. A Peachy Sonder

    October 27, 2014 at 11:07 am

    Wow those look amazing! I totally agree with the need for simplicity- life can get so hectic sometimes. It's great to have a reminder to take a step back and breathe. I'm excited to try this recipe- thanks for sharing!!
    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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