Simple Honey-Roasted Carrots & Parsnips Recipe
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What’s better than roasted carrots and parsnips? How about flavorful, tender honey-roasted carrots and parsnips with delicious, tangy mustard and sticky honey glaze? This simple recipe is a family favorite that will have your loved ones asking for seconds (and thirds). It’s also an excellent make-ahead side dish, as you can prep them ahead of time and then toss them in the oven before enjoying your meal.
Why you’ll love this recipe
Easy healthy side dish – This honey roasted carrots and parsnips dish is packed with nutrients from the veg.
Depth of flavor from caramelization – Allowing this roasted carrots and parsnips honey recipe to roast at a high temp lets the root vegetables caramelize and become even more delicious.
Easy make-ahead dish – There are multiple ways to get this dish ready ahead of time, including prepping the sheet pan, partially baking the veg, or freezing then baking the recipe.
Simple ingredients – You likely have the ingredients for this recipe in your fridge/pantry, making this a budget-friendly dish.
Quick prep time – The prep time for this recipe only takes about 10-20 minutes, as it’s only a few steps.
Use extra carrots to make these yummy recipes: 10 Minute Vegetable Noodle Soup, Chicken Pot Pie with Stuffing Crust, or Chicken Vermicelli Noodles.
The Perfect Side Dish
This roasted carrots and parsnips side dish is one of my favourites because it can be made the night of or ahead of time. Meaning it is a great side dish for parties, holiday gatherings, or just a busy week. With its simple flavors, you can pair it with any protein mains from holiday hams to roast chicken!
How to Make-Ahead Honey Roast Carrots and Parsnips
These are the three ways you can turn this honey roasted carrots and parsnips dish into a make-ahead recipe.
If you are part-roasting: Roast the veggies halfway the day before you need them. Then, the next day, pop this yummy side dish cuisine back in the oven (uncovered) to finish cooking. It should take about 15 minutes.
If you are not part-roasting: Prep the veggies in the pan (including adding seasoning, honey, and oil). Then, cover the pan with cling wrap and refrigerate. Bake them according to the instructions below when you’re ready.
Make and freeze way ahead of time: Follow the honey roast carrots and parsnips recipe below, except for putting the carrots in the oven. Pack the veggies into an airtight container and freeze for up to three months. The day before you want to roast them, defrost them in the fridge overnight. Then, cook according to the notes below.
Ingredients
Carrots – If you prefer other roasted vegetables, like sweet potatoes or squash, you can use that instead. The flavours will still pair well with the recipe.
Wholegrain mustard – Other types of mustard also work well in this honey roasted carrots and parsnips dish. For example, dijon would add a delicious taste to the dish.
See the recipe card for full information on ingredients and quantities.
How to Prepare Carrots and Parsnips
Do you peel? I recommend peeling carrots and parsnips before they’re chopped, as it helps the dish look more uniform. However, the skin of these veggies is edible. So, if you prefer to leave the skin on, you can. Though, you’ll need to wash the outside of these veggies well (use a scrubber!) before they’re sliced with this method.
What size and shape to cut them? Cut the veggies into long, thin slices for this recipe. The slices should be about 1.2cm (about ½ inch) thick. This will help them cook evenly and quickly. No big deal if you cut your veggies into larger pieces, but they’ll need to cook in the oven for longer.
Should you core the parsnips? I recommend coring the parsnips before roasting them, as the centre can be tough to eat. With larger parsnips, the core can be woody-tasting/bitter as well. So, it’s best to core them before creating this honey roasted carrots and parsnips dish.
Should you parboil parsnips to decrease cooking time? You don’t have to parboil parsnips, especially if you cook them covered for half the time. However, it does help cut down on the roasting time. If you want, parboil the parsnips for about eight minutes before adding them to the baking tray.
Variations/ Adaptations
Here are a few ways to update these honey roasted parsnips and carrots according to your tastes! For a tangier, sweeter flavour, add a balsamic drizzle. Or, create a bolder taste with feta and goat cheese. Top the veggies with chopped nuts for a crunchy bite. Make this recipe vegan by using maple syrup instead of honey.
You can also add fresh herbs like chopped fresh thyme and rosemary to these honey roasted carrots and parsnips. Balance the sweetness with a bit of heat using cayenne pepper, red chilli flakes, or freshly ground black pepper. Instead of rapeseed oil, use butter or extra virgin olive oil for a richer flavour.
Serve with your Christmas dinner, with Brussel Sprouts with Bacon and the Crispiest Roast Potatoes
How to make Honey-Roasted Carrots & Parsnips
Preheat the oven to 200°C FAN/ 220°C Conventional / 390°F
- Start by peeling and chopping the carrots and parsnips (Image 1).
- Chop into approx 1.2 cm in width slices ready on the chopping board (Image 2).
3. Place into a large baking tray or a large dish. Drizzle 2 tbsp of oil onto the veg and add 2 tbsp of wholegrain mustard, 3 tbsp of honey, 1 tbsp of cornflour and a generous amount of flaky salt (Image 3).
4. Massage to incorporate everything and cover with foil (Image 4).
5. Cook for 20 minutes, then remove the foil (Image 5).
6. Then place back in the oven and cook for a further 20 minutes under the carrots and parsnips are golden browned (Image 6).
Tips for the Best Results
The size of the carrots and parsnips will change the cooking time. Depending on how large or small you cut the veggies for this honey roasted carrots and parsnips dish, you may need to cook them for a different time than the recipe notes. Start with 20 minutes covered. Then, cook for 15-20 minutes uncovered. If the veggies are not fork-tender, continue cooking until a fork goes into them easily.
Allow the veggies plenty of space. When roasting veggies, they must have plenty of space so they caramelize. If your veggies are touching each other, they will steam instead of roast, so you’ll miss out on flavour. Use two baking trays, if needed, to spread the honey glazed carrots and parsnips.
Keep the veg in a single layer. As mentioned, these veggies need plenty of space to cook properly. So, ensure they are in a single layer on the lined baking sheet before putting them in the oven.
Here are some dishes you can make with leftover parsnips: Sausage Roast, Vegan Roast Dinner, or Christmas Dinner
Serving Suggestion
As mentioned, this honey roasted carrots and parsnips dish is quite versatile. You can serve it with nearly any sides and mains. For example, this recipe works great with a fresh green salad, chicken wings, roast duck, fresh bread, baked brie, pasta recipes, and more. You can also adjust the seasoning in this recipe to better fit your other dishes.
Also serve with my Goats Cheese Tart with Roasted Cherry Tomatoes or Italian Sausage Stuffed Peppers
Leftover Storage and Reheat Instructions
Allow the roasted carrots and parsnips to cool fully before storing them. Once cooled, put them in an airtight bag or container. Then, keep them in the fridge for up to four days. Or, freeze them for up to three months.
To reheat honey roast parsnips and carrots, microwave them in 30-second intervals until heated through. For the best results, put the veggies under the broiler for a few minutes until reheated.
FAQs
While these two veggies look similar, they are quite different, especially in the flavour department. Carrots are sweet and earthy, while parsnips have a sweet, earthy, nutty, and anise-like flavour.
If you’re using parsnips that have been sitting in your pantry for too long for this honey roasted carrots and parsnips recipe, they will likely have a bitter taste. Additionally, parsnips that are allowed to grow too long/large can have a bitter taste. Consider removing their core for a better flavour if you’re using larger parsnips.
This can occur when you don’t roast parsnips long enough. They likely need to roast in the oven longer if you don’t see caramelization and golden colour.
I recommend roasting carrots and parsnips covered for half the time and uncovered for half the time. This method allows the veg to soften for the first half, then caramelize.
Make these yummy protein-forward mains alongside the roasted veg for a filling meal: The BEST Crispy Bone-in Chicken Thighs, The BEST Crispy Tofu (Pan-Fried), or Slow Cooker Gammon Joint.
If you tried this Honey-Roasted Carrots & Parsnips recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Simple Honey-Roasted Carrots & Parsnips Recipe
Ingredients
- 1 kg carrots (minus 2 needed for chicken) (£0.65)
- 1 kg parsnips (minus 2 needed for chicken) (£0.65)
- 2 tbsp wholegrain mustard (£0.90)
- 3 tbsp honey (£0.75)
- 1 tbsp cornflour
- 2 tbsp rapeseed oil
Method
Preheat the oven to 200°C FAN/ 220°C Conventional / 390°F
- Start by peeling and chopping the carrots and parsnips into long slices. Approx 1.2 cm in width. Place into a large baking tray
- Drizzle 2 tbsp of oil onto the veg and add 2 tbsp of wholegrain mustard, 3 tbsp of honey, 1 tbsp of cornflour and a generous amount of flaky salt. Massage to incorporate everything and cover with foil. Cook for 20 minutes, then remove the foil and cook for a further 20 minutes.
Notes
- Adjust cooking time based on veggie size: Begin with 20 minutes covered, followed by 15-20 minutes uncovered, continuing until fork-tender.
- Ensure proper spacing for caramelization: Use two trays if necessary to prevent veggies from touching and steaming instead of roasting.
- Maintain a single layer on baking sheet: To promote even cooking, arrange honey glazed carrots and parsnips in a single layer before baking.
Nutrition
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