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Slices Carrots and parsnips roasted and covered with a glaze.
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5 from 4 votes

Simple Honey-Roasted Carrots & Parsnips Recipe

These easy, delicious honey roasted carrots and parsnips are a family favorite! They're sweet and salty and great as side dishes for holiday meals!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: mains
Cuisine: British
Servings: 6
Calories: 261kcal
Author: Mimi Harrison
Cost: £0.49

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
Metric - US Standard

Instructions

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

Calories: 261kcal | Carbohydrates: 59g | Protein: 4g | Fat: 3g