This Honey Roasted Carrots and Parsnips recipe is a delicious and easy side dish that can accompany any meal, especially during the holidays, in less than 40 minutes! Gluten-free and dairy-free.
We love roasting root vegetables in our home because it's quick, easy, and gives the vegetables an amazing flavor. These parsnips and carrots are roasted to perfection, with just a touch of honey glaze caramelized to perfection and a sprinkle of savory rosemary. I love serving this dish during the holiday season when rosemary is abundant, and most of the festive dishes complement the flavors in these roasted vegetables so well.
For more delicious side dish options check out my Honey Roasted Rainbow Carrots, Gluten-Free Stuffing, Gluten-Free Corn Casserole, and Rosemary Roasted Potatoes.
Why you will love this recipe
- The best holiday side! Parsnips and carrots are a great side dish typically served during Christmas dinner, one the whole family will love. This recipe also works well for any other holiday dinner, weeknight meal, or special occasion.
- Quick and easy! These roast vegetables take only 40 or less minutes in the oven.
- Healthy and simple ingredients. You can find most of these ingredients year-round.
Ingredients
- Parsnips and Carrots: Look for firm, large parsnips and carrots that are fresh and in similar size.
- Honey: I love using organic raw honey for extra health benefits.
- Extra-virgin olive oil: This helps the root vegetables to soften while roasting. You could also use avocado oil, which has a high smoke point.
- Garlic powder: I find garlic powder sticks to the vegetables better, but you can substitute 1 teaspoon of minced garlic.
- Salt and Black pepper: A pinch of kosher salt to help balance the sweetness along with some black pepper for added spice. You can even sprinkle a pinch of flaky sea salt at the end.
- Fresh rosemary: Fresh rosemary is always best, but if you can't find fresh, use 1 teaspoon of dried rosemary.
Instructions
Preheat the oven to 400°F.
Wash, peel, and cut. Scrub the parsnips and carrots. Peel and cut them into approximately 2" pieces. Cut the thicker pieces in half lengthwise.
Stir everything together. Add all of the ingredients to a large bowl: carrots, parsnips, honey, oil, garlic, salt, pepper, and fresh rosemary. Stir until the carrots and parsnips are fully coated.
Pour onto an unlined baking sheet. Spread the carrots and parsnips out evenly in a single layer.
Roast until tender. Place the baking tray in the oven for 30 minutes, flipping halfway through. The vegetables should be caramelized and golden brown in color.
Transfer vegetables to a serving dish. Sprinkle a little chopped fresh rosemary, and enjoy.
Variations
- Spicy - Add a pinch of cayenne pepper for extra spice.
- Sweet- Roasting brings out the natural sweetness of the vegetables. You can always scale back on the amount of honey used to just one tablespoon, or you can increase the amount of honey to 3 tablespoons for extra sweetness.
- Vegan version - For a vegan friendly option, swap the honey for maple syrup.
- Fresh herbs - We love the addition of rosemary, but you could also do fresh thyme leaves or fresh parsley.
Storage
Store any leftover parsnips and carrots in a glass airtight container, in the refrigerator, for up to 3 days.
Tips
- Avoid cutting the vegetables too thin - Cutting the parsnips and carrots too thin may result in them burning more easily.
- Do not line the baking sheet - The best way to get that crisp caramelized texture is by roasting the vegetables directly on the sheet pan. Please be aware that the honey will harden on the pan, therefore it is recommended to quickly transfer the vegetables to a serving dish right out of the oven.
- Double the recipe - You can easily double or even triple these honey-roasted parsnips and carrots, depending on the number of people you are serving. Just make sure to use two separate baking sheets.
- Avoid overcrowding - For even baking, make sure the vegetables are in a single layer on the baking pan.
FAQ
The skin on parsnips and carrots is sometimes bitter. Although the vegetables do not have to be peeled, it is recommended.
Parboiling is not necessary for this recipe.
The recipe is best served on the same day.
Recipe
Honey Roasted Carrots and Parsnips with Fresh Rosemary
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 3 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons fresh rosemary, finely minced
Instructions
- Preheat the oven to 400°F.Wash, peel, and cut. Scrub the parsnips and carrots. Peel and cut them into approximately 2" pieces. Cut the thicker pieces in half lengthwise.
- Stir everything together. Add all of the ingredients to a large bowl: carrots, parsnips, honey, oil, garlic, salt, pepper, and fresh rosemary. Stir until the carrots and parsnips are fully coated.
- Pour everything onto an unlined baking sheet. Spread the carrots and parsnip out evenly in a single layer.
- Roast until tender. Place the baking tray in the oven for 30-35 minutes, flipping halfway through. The vegetables should be caramelized, golden brown in color, and easily piercable with a fork.
- Transfer vegetables to a serving dish. Sprinkle a little chopped fresh rosemary, and enjoy.
Notes
- Avoid cutting the vegetables too thin - Cutting the parsnips and carrots too thin may result in them burning more easily.
- Do not line the baking sheet - The best way to get that crisp caramelized texture is by roasting the vegetables directly on the sheet pan. Please be aware that the honey will harden on the pan, therefore it is recommended to quickly transfer the vegetables to a serving dish right out of the oven.
- Double the recipe - You can easily double or even triple these honey-roasted parsnips and carrots, depending on the number of people you are serving. Just make sure to use two separate baking sheets.
- Avoid overcrowding - For even baking, make sure the vegetables are in a single layer on the baking pan.
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