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.
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.
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 it 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
- Honey Roasted Gammon
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 for up to 3 months.
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. This way they’ll 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.
Try to slice the vegetables roughly the same size, this will help to ensure that they all cook at the same time without smaller pieces burning and larger pieces undercooked.
How To Make Ahead
There’s no better feeling than getting ahead and being all prepped ready for Christmas. If you want to make this recipe ahead of time. Here’s a few options below:
Part-Roast In Advance: Roast the carrots and parsnips in the oven for 20 minutes before taking them out of the oven. Leave to cool down before storing it in the fridge. On the day you’re ready to eat them, finish them off in the oven for 15 minutes.
Prep & Glaze In Advance: With this method you only need to prep the veggies by slicing them into size. You can make the glaze and keep both in the fridge until you’re ready. to roast.
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.
More Vegetable Recipes
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 it 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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