• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Pinterest
    • YouTube
    • Facebook
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Cooking Gorgeous » Recipes » Side Dishes

    Honey Roasted Carrots and Parsnips

    Published: Nov 5, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    These Honey Roasted Carrots and Parsnips make the perfect side dish for a Sunday roast, weeknight dinner, or a special occasion such as Christmas Day or Thanksgiving. They are flavored with simple ingredients such as garlic, fresh herbs, and mustard.

    It is extremely easy to prepare these healthy, and delicious roast veggies, and they pair perfectly with many dishes such as Slow Cooked Lamb Shoulder, Individual Salmon en Croute, Oven Roasted Turkey with Gravy, Honey Glazed Baked Ham, and Braised Beef Cheeks.

    Honey roasted carrots and parsnips served in a bowl
    Jump to:
    • Why You'll Love This Recipe?
    • Ingredients You'll Need
    • How to Make Honey-Glazed Carrots and Parsnips Recipe?
    • Top Tips From the Chef
    • Serving Suggestions
    • Make it Ahead
    • Recipe FAQs
    • Related Recipes
    • Honey Roasted Carrots and Parsnips

    Roasting parsnips and carrots intensifies their naturally sweet flavor and transforms them into a crispy, tender, and delicious side dish. You can make these delicious roasted sweet winter root vegetables with only carrots or parsnips as well as a combination of both.

    honey roasted carrots and parsnips on a tray

    These honey-glazed carrots and parsnips go great with many entrées. Also, they look fancy enough to be a part of your Thanksgiving or Christmas dinner table.

    This recipe always features as part of our holiday meal, as well as regular Sunday roast dinner along with extra crispy Duck Fat Roasted Potatoes, Baked Cheesy Cauliflower, Homemade Mini Pigs in a Blanket, and Swede and Carrot Mash.

    Why You'll Love This Recipe?

    • These Honey Roasted Parsnips and Carrots are the perfect accompaniment to your Sunday roast dinner or holiday dinner.
    • They are extremely easy to prepare, and you only need a few ingredients you might already have in your fridge.
    • This easy side dish is also very healthy. They are gluten-free, and dairy-free and you can easily make vegan version by substituting honey with maple syrup. 

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for honey roasted carrots and parsnips
    • Carrots - Pick medium-sized carrots, similar in size to parsnips. Peel and cut them into chunky wedges. Make sure they all are cut in similar sizes for even cooking.
    • Parsnips - These sweet and earthy root vegetables are very similar to carrots. Buy medium-sized parsnips as they are best for roasting. Peel and cut them into similar sizes and shapes as the carrots.
    • Honey - I use organic farm honey that is runny enough to cover the vegetables. Substitute it with maple syrup if you want to make this side dish vegan.
    • Mustard - I use wholegrain mustard to enhance the flavor and add a mild spiciness to sweet honey-covered roasted vegetables. Dijon mustard works great too if you want something a bit stronger.
    • Garlic - Fresh garlic is a great flavoring and adds sweetness and nuttiness to roasted carrots and parsnips. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.

    How to Make Honey-Glazed Carrots and Parsnips Recipe?

    Honey-roasted carrots and parsnips are extremely easy to make and to achieve the best results, you need to follow a few simple steps:

    Prepare the Honey Glaze

    Preheat the oven to 180° C (360° F). Finely chop the fresh thyme leaves, turn the garlic into a paste, and set them aside.

    finely chopped garlic and thyme leaves on a cutting board

    Whisk together runney honey, extra-virgin olive oil or vegetable oil, garlic, wholegrain mustard, finely chopped thyme, salt, black pepper, and allspice in a large bowl. Set it aside.

    honey, mustard, garlic, thyme and spices are placed in a bowl

    Coat The Vegetables and Roast

    Peel and cut the vegetables into similar size and shaped chunks, and add them into the bowl with honey mixture.

    carrots and parsnips are added to the honey glaze

    Stir well until all the carrots and parsnips are covered with the honey glaze.

    parsnips and carrots are covered with honey glaze

    Nicely arrange the vegetables in a baking tray or baking pan on a single layer.

    vegetables are placed on a baking tray

    Place them in preheated oven and bake for 40 - 45 minutes, until they are nicely caramelized and tender.

    carrots and parsnips are roasted until soft and lightly caramelised

    Garnish this tasty side dish with chopped herbs such as fresh parsley and fresh rosemary, and serve warm along with your favorite roast dishes.

    honey glazed parsnips and carrots are served in a bowl

    Top Tips From the Chef

    • Cut the carrots and parsnips into similar-sized and shaped chunks. This will give you evenly cooked vegetables.
    • Use a large baking tray to fit the vegetables in one layer without overcrowding it to ensure nicely caramelized and evenly cooked vegetables.
    • Replace the honey with maple syrup if you want to make this delicious recipe vegan-friendly.

    Serving Suggestions

    These honey-glazed root vegetables are a great accompaniment to many dishes such as Slow Roasted Turkey Leg (With Gravy), Turkey Shepherd's Pie, Baked Sea Bass in Foil - Firinda Levrek, Boneless Leg of Lamb, Air Fryer Sausage, Dutch Oven Whole Roast Chicken, and Mushroom and Leek Pie.

    Make it Ahead

    You can peel and cut the vegetables a day before and keep them refrigerated in an airtight container. Also, you can prepare the honey glazing up to 2 days in advance and keep it refrigerated in a jar or a container.

    Recipe FAQs

    Is it necessary to parboil the parsnips?

    No, you don't need to parboil the parsnips before roasting them. They will cook at the same time as the carrots.
    Make sure to pick medium-sized parsnips when purchasing them.

    What to do with the leftovers?

    The leftover honey-roasted parsnips and carrots would keep for up to five days when refrigerated in an airtight container.
    The leftovers are also great for making soup. I simply add ½ cup of lentils, roasted garlic, and onions from roasting the Slow Cooked Lamb Shoulder, and stock to a pan along with the leftover veggies.

    Related Recipes

    For more delicious side dishes for Thanksgiving or Christmas why not try:

    • Beetroot and Feta Salad
    • crispy Brussel Sprouts with bacon
      Air Fryer Brussel Sprouts
    • duck fat roasted potatoes
      Duck Fat Roasted Potatoes
    • Baked Cheesy Cauliflower Casserole

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making these incredibly delicious, colorful, and healthy Honey Roasted Carrots and Parsnips as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Cooking Gorgeous

    Honey Roasted Carrots and Parsnips

    Ayla Clulee
    These Honey Roasted Carrots and Parsnips make the perfect side dish for a Sunday roast or special occasions such as Christmas or Thanksgiving. 
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine American, british
    Servings 4 people
    Calories 176 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 large baking sheet

    Ingredients
     
     

    For the Honey Glaze

    • 1 ½ tablespoon honey
    • 2 tablespoon olive oil
    • 2 cloves garlic (pasted)
    • 1 tablespoon wholegrain mustard
    • 4 sprigs thyme (finely chopped)
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon allspice

    For the Vegetables

    • 500 g carrots (cut into chunks)
    • 500 g parsnip (cut into chunks)

    Instructions
     

    Preparing the Honey Glaze

    • Preheat the oven to 180° C (360° F).
    • Finely chop the thyme leaves, turn the garlic into a paste, and set them aside.
    • Whisk together honey, olive oil, garlic, wholegrain mustard, finely chopped thyme, salt, pepper, and allspice in a large bowl. Set it aside.

    Roasting the Vegetables

    • Peel and cut the vegetables into similar size and shaped chunks, and add them into the bowl with honey glaze.
    • Stir well until all the carrots and parsnips are covered with the honey glaze.
    • Nicely arrange the vegetables in a baking tray on a single layer.
    • Place them in preheated oven and bake for 40 - 45 minutes, until they are nicely caramelized and tender.
    • Garnish with chopped herbs and serve warm along with your favorite roast dishes.

    Notes

    • Cut the carrots and parsnips into similar size and shaped chunks. This will give you evenly cooked vegetables.
    • Use a tray large enough to fit the vegetables in one layer without overcrowding it to ensure nicely caramelized and evenly cooked vegetables.
    • Replace the honey with maple syrup if you want to make this side dish vegan-friendly.
    • The leftover honey-roasted parsnips and carrots would keep for up to five days when refrigerated in an airtight container.
    • You can peel and cut the vegetables a day before and keep them refrigerated in an airtight container.
    • Also, you can prepare the honey glazing up to 2 days in advance and keep it refrigerated in a jar or a container.

    Nutrition

    Calories: 176kcalCarbohydrates: 42gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 722mgPotassium: 897mgFiber: 10gSugar: 18gVitamin A: 20936IUVitamin C: 31mgCalcium: 99mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Slow Cooked Lamb Shoulder
    Easy Puff Pastry Apple Pie »

    Reader Interactions

    Comments

    1. Anna

      December 08, 2022 at 5:47 am

      5 stars
      These were a delicious side dish to our roast lamb dinner. Everyone loved them, including my kids!

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

    Soup Recipes

    • Greek Chicken Lemon Soup - Avgolemono
    • Arpa Şehriye Çorbası - Turkish Orzo Soup
    • Turkish Tarhana Soup - Tarhana Çorbası
    • Homemade Turkish Tarhana Powder Recipe
    • Moroccan Harira Lamb and Chickpeas Soup
    • chicken and dumpling soup served in a bowl
      Easy Chicken and Dumpling Soup Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.