The Best Honey Roasted Carrots And Parsnips Recipe
Honey roasted carrots and parsnips, the best recipe ever! It’s flavoured with rosemary, salt, black pepper and honey for a tasty side dish to impress.
Honey roasted parsnips and carrots that’s easy to make, fragrant and so delicious! Seasoned with rosemary, black pepper and salt, it makes the perfect side dish for your Sunday roast or Christmas dinner.
They’re sweet, colourful and roasted to perfection which makes them the perfect side dish for any meal.
It tastes a lot better than boiled vegetables. The honey glaze caramelises whilst roasting in the oven, adding extra flavour and a sweetened taste.
Christmas Honey Roast Carrots And Parsnips
This honey glazed carrots and parsnips will taste amazing served with roast turkey at Christmas. It adds extra flavour to basic root vegetables for an extra special occasion.
They’re not only for Christmas, they also work well with any regular Sunday roast. They also compliment roast beef, ham or salmon.
It’s a tasty side dish you can make easily at home with just a few simple ingredients.
Watch How To Make It
Below are the ingredients needed for this recipe:
- Carrots and Parsnips: I used long parsnips and carrots that are large in size. You can cut them into halves or quarters.
- Honey: Any brand of honey is fine to use. Make sure you’re using runny honey.
- Olive Oil: I used extra virgin olive oil.
- Salt: A pinch of salt to bring out extra flavour, it also contrasts with the sweetness.
- Rosemary: Adds extra flavour.
- Black Pepper: For extra flavour and a bit of spice. Adding black pepper is optional.
Free From/ Suitable For
This recipe is naturally vegetarian but it’s also suitable for the following diets I’ve listed below. Please double check the label, the ingredients can change with time.
How To Cook Honey Roasted Carrots And Parsnips
Below is a step-by-step guide on how to make the best honey roasted carrots and parsnips with rosemary. Full recipe instructions are on the recipe card at the bottom.
Peel your carrots and parsnips before cutting the carrots into halves and the parsnips into quarters.
Preheat the oven to 220°C (gas mark 7, 425°F) and place the parsnips and carrots onto a baking tray or roasting tray.
Spread them out so they’re lined across the tray and not overlapping.
In a small mixing bowl mix together olive oil, honey, rosemary, black pepper and salt.
Brush this mixture over the carrots and parsnips so that all pieces are coated. Turn the carrots and parsnips over and coat the other side.
Cook in the oven for 35 minutes or until caramelised and tender. Turn the vegetables over halfway to cook evenly on all sides.
How To Serve
You can keep it traditional by serving with roast turkey, potatoes, stuffing and gravy. Or, you can try it with these recipes below:
- Sausage Plait (A Giant Sausage Roll)
- Chinese Crispy Beef
- Skin On Fries
- Chicken Goujons
- Roasted Tenderstem Broccoli
How To Store
Store in an airtight container and keep the roasted vegetables in the fridge for up to 3 to 5 days.
To freeze, store in an airtight container and keep in the freezer.
To defrost, defrost overnight in the fridge and reheat in the oven for 15 to 20 minutes.
Recipe Substitutions And Variations
Vegan: To make this recipe vegan, swap honey with maple syrup or any runny honey alternative.
Swap The Vegetables: You can try this honey glaze with other root vegetables like sweet potatoes. If you don’t like parsnips, you can make the recipe with just carrots or vice versa.
Swap Herbs: Instead of using rosemary you can use thyme, or both!
My Top Tips
If you’re making honey roasted carrots and parsnips for your Christmas dinner, put them in the oven at the same time as your roast potatoes. So they can all cook around the same time.
Make sure to spread the carrots and parsnips evenly and avoid overcrowding them. They will cook evenly this way, so use two baking trays if you have too.
Add even more flavour with the addition of sliced garlic. I find this combination tastes amazing!
Use fresh rosemary for the best flavour. If you don’t have fresh rosemary, you can use dried rosemary.
Honey Roasted Carrots And Parsnips FAQs
No, you don’t need to parboil parsnips before roasting them. I usually skip this out as it saves me so much time. Parboiling parsnips before roasting them will help the parsnips stay moist and not become overly chewy.
I like to peel parsnips before roasting them but you don’t have too! There is no right or wrong answer here, peeling parsnip can create a better finish. Generally young baby parsnips do not need peeling.
Honey Roasted Carrots And Parsnips
- 4 Large Carrots
- 4 Large Parsnips
- 2 tbsp Honey
- 2 tbsp Olive Oil
- 1 tsp Fresh Rosemary Sliced into small pieces
- ½ tsp Black Pepper
- Pinch Of Salt
- Peel your carrots and parsnips before cutting the carrots into halves and the parsnips into quarters.
- Preheat the oven to 220°C (gas mark 7, 425°F) and place the parsnips and carrots onto a baking tray or roasting tray. Spread them out so they’re lined across the tray and not overlapping.
- In a small mixing bowl mix together olive oil, honey, rosemary, black pepper and salt.
- Brush this mixture over the carrots and parsnips so that all pieces are coated. Turn the carrots and parsnips over and coat the other side.
- Cook in the oven for 35 minutes or until caramelised and tender. Turn the vegetables over halfway to cook evenly on all sides.
Size Of Carrots And ParsnipsYou can cut the carrots into quarters too if they are really large. Ideally, you’ll want the parsnips and carrots to be around the same size.
Want More Sauce?Double the ingredients used to make the honey glaze if you want even more sauce to coat your carrots and parsnips.
Tips For Extra FlavourI like to sprinkle whole rosemary on top of the carrots and parsnips before placing in the oven. When there’s only 10 to 15 minutes cooking time left, brush extra sauce over the vegetables and put it back in the oven to caramelise.
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