Honey Roasted Carrots and Parsnips

This honey roasted carrots and parsnips recipe is a simple and tasty side dish to pair with any meal. With just a handful of ingredients, all you have to do is prep, toss, and bake the vegetables. It is perfect for weeknight dinners or even holiday gatherings!

about these honey roasted carrots and parsnips

If you are looking for a simple side dish that’s both sweet and savory, these honey roasted carrots and parsnips are where it’s at. Roasted root vegetables are glazed with honey and a touch of balsamic to give you just the right balance of sweet, acidic, and savory. They’re easy enough for weeknight meals yet fancy enough for a holiday feast like Thanksgiving or Christmas — talk about versatility, right?

Our favorite part of this recipe is how easy it is to make. Simple prep the vegetables, season them and bake them. Finally you whip up a three-ingredient glaze to toss the carrots and parsnips in. It’s a hands-off side dish that everyone will love.

Plus, this roasted vegetable dish goes with any main dish you can think of! From chicken to pork to beef to meatless mains, it’ll become a family staple in your home in now time. The natural sweetness from the honey glaze combined with the earthy notes of the root vegetables creates a flavor combo that’s hard to resist. Trust me, you’ll find yourself reaching for seconds (and maybe thirds!).

ingredients

carrots. Look for fresh carrots that are plump and bright orange in color. There should not be any cracks and the tops should be a nice green color. Check out the faqs below in the post for more information about prepping the carrots and parsnips.

parsnips. Choose fresh parsnips that are not old and soft. The parsnips should be firm with no soft spots. Their color should be evenly yellowy/cream.

oil. Extra virgin olive oil is best for the flavor. You can also use another neutral oil like avocado or grapeseed oil.

rosemary. Fresh rosemary is a must! You can also use dried rosemary, but be sure to use half the amount called for in the recipe below. Don’t have rosemary? Use fresh thyme! The fresh herbs really make the veggies pop.

salt and pepper. Kosher salt and freshly cracked black pepper are all you need to season the carrots and parsnips.

butter. Unsalted butter is preferred for this recipe. If you choose to use salted butter, be aware of how much salt you use to season the vegetables.

honey. You can use honey, agave, or maple syrup in this recipe! We prefer honey for the taste.

balsamic vinegar. Use your favorite balsamic vinegar for the recipe! I love to use an aged balsamic for the flavor. A little goes a long way!

red pepper flakes. These are optional! They add a nice bit of heat to the dish to balance out the sweetness.

this recipe’s must-haves

You will need basic cooking tools to pull this recipe together (which is one of the reasons it is so easy!).

Make sure that you have a good quality chef’s knife on hand. Of all the tools in my kitchen, this is by far the most important. A good cutting board with no-slip grip is also a must!

To make the dressing, all you’ll need is a whisk and a small bowl from a set of mixing bowls.

Bake the veggies on a half sheet baking pan or baking tray lined with aluminum foil or a silicone mat. You can also use parchment paper to line the sheet pan.

here’s how to make honey roasted carrots and parsnips

prepare vegetables

Peel the carrots and parsnips. Cut into 2-inch pieces. As you can tell, we like to cut them into longer sticks, but you can also chop them into 2-inch chunks. Just make sure the pieces are all similar in size!

roast

Line a large rimmed baking sheet with foil or a silicone mat. Spread the carrots and parsnips on the baking sheet. Drizzle with oil, then add rosemary, salt, and pepper. Toss to coat. Spread the vegetables out in an even layer.

Roast for about 20 to 30 minutes at 400˚F. Toss the vegetables every 10 minutes until fork tender and browned in spots. Remove from oven and set aside.

make dressing

Whisk together melted butter, honey, and balsamic vinegar in a small bowl until combined. Add in red pepper flakes, if using.

finish

Add the roasted vegetables to a platter or medium bowl. Drizzle honey glaze on top and toss to coat evenly. Garnish with freshly chopped parsley, if desired.

tips for success

even cuts. Be sure to cut the vegetables in even shapes, whether you cut them into sticks or chunks. This is the best way to make sure they will cook evenly in the oven.

single layer, but don’t overcrowd. Spread the vegetables in a single layer on the baking sheet, but do not overcrowd the pan. You want them to brown instead of steam! If you need to use two baking sheets, be sure to do that.

just use carrots or parsnips. If you want to make this recipe with only carrots or parsnips, go ahead!

add some heat. Love a little spice? To give this dish some heat, add a pinch of red pepper flakes to the honey balsamic dressing.

More tasty vegetable recipes to make: Spicy and Sweet Roasted Broccolini | Garlic Butter Oven Roasted Carrots and Potatoes | Fried Mexican Potatoes | Masala Corn Salad

do I need to peel the carrots and parsnips first?

This is totally up to you! Personally, I like to peel the carrots and parsnips. You can also just wash them well to remove any dirt.

should I parboil the vegetables before roasting them?

There’s no need to parboil the parsnips or the carrots before roasting them in the oven. If you do decide to parboil them first, you will need to reduce the cooking time in the oven.

how should I cut the vegetables for roasting?

I like to cut the vegetables into 2-inch sticks because of the look! You can also chop the into 2-inch chunks, depending on how much time you want to take prepping the vegetables.

why are my vegetables soggy?

If your carrots and parsnips are soggy, you overcrowded the sheet pan with the vegetables. If the vegetables are too close together, they release their liquids as they cook, but those liquids don’t evaporate as they should. Therefore the vegetables will steam instead of roast, which can make them a little soggy.

Be sure to leave space in between the vegetables so they do not steam and they will roast perfectly.

can I make this recipe ahead of time?

I recommend making this recipe fresh instead of making it ahead of time. These vegetables are best straight out of the oven!

If you want to prepare the vegetables ahead of time, you can peel and cut up the parsnips and carrots up to the day before you roast them. Store them in a bowl, covered with cold water in the fridge until you are ready to use them.

Need some inspiration for side dishes? Check out my side dish recipes page!

what to serve with honey roasted parsnips and carrots

This side dish is fantastic because it goes with just about any main dish! They are a delicious side dish for roast chicken or smoked chicken. You could also serve it with stuffed sausage, smoked pork loin, beef tenderloin, or herb crusted rack of lamb.

how to store

Store. Cool leftovers to room temperature before storing in an airtight container in the refrigerator. They will keep for up to 3 days.

Reheat. Reheat in the microwave on a microwave-safe plate or bowl until warmed through. You can also reheat them in the oven at 350˚F on a sheet pan until warmed through, about 5 to 10 minutes.

more easy side dishes to make

Crispy brussels sprouts are tossed with balsamic vinegar and lemon, plus a touch of red pepper flakes. They are super easy to make in the oven!

Love mashed potatoes? These Instant Pot mashed potatoes are made with roasted garlic and parmesan are simple to make and oh-so creamy.

Smoky charred corn is the perfect grilled side dish when corn is in season! You’ll love the blackened char with smoky melted butter.

Finally, if you make this honey roasted carrots and parsnips recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!