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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 are easy to make, fragrant and the taste is so delicious too! Making this incredibly tasty side has never been easier. It’s the perfect side dish for your Sunday roast, Christmas dinner or any weekday meal. Plus, it tastes a lot better than boiled vegetables.
These veggies are coated in a honey glaze that’s seasoned with rosemary, black pepper and salt. Once roasted, the glaze caramelises resulting in a sticky and slightly sweet coating, I LOVE this dish and I’m sure you will too.
The texture is slightly crispy on the outside and tender in the middle, making them not only very tasty, but also the perfect side dish for roasted chicken and meat dishes.
Why You’ll Like This Recipe
- It’s so easy to prep and make ahead
- The perfect side for Sunday roast or Christmas
- Just 35 minutes in the oven
- A delicious caramelised coating
- A tasty way to enjoy vegetables
Watch How To Make It
Christmas Honey Roast Carrots And Parsnips
If you want to compliment your roast turkey with a tasty side, then this is the exact recipe you need. This dish works well with any regular Sunday roast, roast beef, ham or salmon too.
It adds extra flavour to basic root vegetables, making it a staple for extra special occasions. What I love about this recipe is that you only need a few simple ingredients and you can do all the prep during Christmas Eve.
Recipe Ingredients
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.
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.
Step One:
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.
Step Two:
