Honey roasted carrots and parsnips are a delicious accompaniment to many hearty dishes; adding parsnips really levels up your carrots! They’re a great change or addition to roast potatoes; affordable and packed with nutrition. Simple to make with no par boiling either.
Honey roasted carrots and parsnips
I love seasonality; welcoming fresh vegetables as the year progresses, each of its season. The colder months are the time for root vegetables, which can be prepared in so many ways: roast, mashed, boiled or as chips.
Carrots and parsnips are a great combination (and even better when roasted with honey): they’re delicious, affordable and packed with nutrition.
They last well in storage before cooking, in the fridge or simply kept in a cool, dark environment.
This honey roasted carrots and parsnips recipe is easy and quick, with no par boiling required. Adding the honey later in the cooking ensures perfect results, and not messy pan of burnt honey!
See Also
- Honey roast parsnips the classic!
- Want something that’s ready a bit quicker? Air fryer carrots fit the bill.
- Carrot and parsnip soup shows what a great flavour combination carrot and parsnips are!
Carrots and parsnips are both root vegetables with a hint of sweetness. This recipe adds a little more with some honey; this emphasises the natural sugars found in the vegetables.
I’ll show you how to make perfectly cooked, glazed parsnips and carrots, without burning the honey, as well as my tips and tricks for getting ahead!
We love root vegetables
I am a big fan of all root vegetables; from celeriac to swede and everything else in between. I particularly like parsnips, not just saving them for Christmas.
Full of vitamins and minerals, parsnips are a particularly good source of potassium. A second benefit is that they are economical.
They do, however, need a little cosseting. Boiled parsnips can be dull and, as the saying “fine words butter no parsnips” suggest, they need a little fat to bring out the best in them.
I find that roasting is a great way to enjoy many root vegetables. The mixture of carrots and parsnips in this recipe adds extra interest compared to serving either one alone.
Why make honey roasted carrots and parsnips
- The are the winning combination of easy and delicious.
- They’re nutritious! If you love eating a rainbow, carrots add that essential beta carotene containing orange
- Carrots and parsnips are economical, and last well stored in a cool dark cupboard or in the fridge.
Honey roast carrots and parsnips ingredients
- Carrots – no need for baby carrots, larger ones work well here.
- Parsnips – not too skinny!
- Honey – runny honey is much easier to work with. No need to use a premium honey, and in fact a strongly flavoured honey will become too intensely flavoured as the honey thickens.
- Oil – I prefer to use olive oil but you don’t want anything with a very strong flavour, so not your best salad oil.
- Pepper and salt – to season
- Thyme – optional, for garnish, or another woody herb
How to make honey roasted carrots and parsnips – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables.
Top, tail and peel the carrots and parsnips. If the parsnips have a woody core, remove that too. Then cut into batons – both carrots and parsnips of about the same size. About 2 inches / 5cm long is perfect. Cutting everything to the same size means they’ll cook evenly.
You can prep the vegetables the day before you cook – store in a bowl of water in the fridge. Drain and pat dry with a clean tea towel before cooking.
Step Two – Put the oil in the roasting tin and add the parsnips, carrots and thyme. Season with salt and pepper, then give everything a good mix together. Do not add the honey at this stage.
Helen’s Fuss Free Tip
Make sure your roasting pan is big enough so you can spread the vegetables out into one layer – you want them to roast, not steam. If necessary use two trays.
Roast at 180°C Fan) (200°C convection) / 400°F / Gas Mark 6 for 15 minutes.
The total cooking time will vary depending on how chunky your carrots and parsnips have been cut and the quirks and hot spots of your oven (they all have them).
If you are preparing ahead, you can stop here without adding the honey, allow to cool and then freeze or store in the fridge for a few days. To start cooking again, allow to defrost completely, and then place into a hot oven for a couple of minutes to heat up, then add the honey.
Step Three – After 15 minutes remove from the oven and add the honey. The carrots and parsnips should be starting to brown and reduced in size. If roasting in two pans you should be able to combine them at this stage – but use your judgement – the vegetables must not be crowded.
Stir or give a good shake to coat the carrots and parsnips to cover well with the honey. Return to the oven for a futher 10 to 15 minutes.
Helen Fuss Free Tip
If you add the honey at the start of the cooking time it will burn, and also weld the carrots and parsnips to the pan. Adding it halfway allows it to thicken enough to make a perfect glaze on the vegetables.
Step Four – When the carrots and parsnips are golden and crispy on the outside while soft in the centre, they are ready to serve. They will be about half their original size.
It’s best to serve them as soon as they come out of the oven and not to allow them to cool in the pan, because the honey gets sticker as as it cools, and I find they can stick to the pan.
Serving suggestion
This dish is a great side dish to serve with any Sunday roast, including vegetarian nut roasts.
Or tr with a casserole, such as this slow cooked beef casserole.
Variations
- The actual ratio of carrots to parsnips doesn’t matter. I do try and make it about 50:50, but it’s not an issue if I have many more of one vegetable.
- Try maple syrup instead of honey for a distinctive flavour. This also makes the dish vegan.
- Use your favourite herbs. A little rosemary would work well if served with lamb.
- Don’t leave anything to get cold in the pan, as the honey will stick everything to the roasting pan. Transfer to another dish. You can also roast in glass or ceramic for ease of cleaning.
Storage
These honey glazed carrots and parsnips are best served freshly cooked.
Leftovers can be stored in the fridge for a few days to add to soups and stews.
Or, serve cold as a winter salad with lots of chopped parsley and tossed in a suitable vinaigrette dressing.
Hints and tips
- Cut both carrots and parsnips to batons of the same size. This will ensure they all cook evenly.
- It’s important to give the vegetables some space as they roast. Use a large tin, and spread everything out in one layer. If necessary use two pans. If they are layered on top of each other, they’ll steam rather than get crispy.
- Make sure you add the honey about half to two thirds of the way through cooking so that it doesn’t burn.
FAQS
I feel that parboiling parsnips always makes them soggy. They don’t need it, and nor do the carrots.
Don’t be tempted to boil them first, and as with all roast veg, make sure you spread them out well in the tray. Use two trays if you need to.
You could freeze leftover carrots and parsnips, but I would only use them in a soup.
You can freeze the peeled and cut carrot and parsnip pieces. Spread them out on a silicone mat on a tray in the freezer. Once frozen, transfer to an airtight freezer container.
The carrots and parsnips can be prepared the day before and stored in a bowl of water in the fridge overnight. Drain and pat dry with a clean tea towel before cooking.
You could also part cook the vegetables up until the time when the honey is to be added, and then remove from the oven, allow to cool or be frozen before finishing cooking. Make sure you fully defrost before adding the honey and roasting for the second half of the cooking time.
More recipes you will love
- Roast celeriac is a root vegetable that’s delicious when roasted
- Easy roasted baby potatoes – with herbs, garlic and olive oil
- Roast swede – one of the best ways to cook this economical vegetable.
- Parsnip and apple soup – a light and bright soup
- Curried parsnip soup – the classic parsnip soup, rich and full of flavour
Honey Roast Carrots & Parsnips
Ingredients
- 300 g carrots (3 medium )
- 300 g parsnips (3 medium)
- 2 tbsp olive oil
- 2 sprigs thyme (or other woody herb)
- 2 tbsp honey
- salt and pepper
Instructions
- Heat oven to 180°C fan / 200°C convection / 400°F / Gas Mark 6
- Peel and cut the parsnips and carrots into batons approximately 5 cm / 2 inches long. Discard any woody core from the parsnips.300 g carrots, 300 g parsnips
- Put the oil in a large roasting dish. Add the carrots and parsnips and turn them in the oil for even coverage. Make sure there is only one layer of vegetables and there is some space between them, so they roast rather than steam. If needed use two trays. Season with pepper and salt and add the thyme.2 tbsp olive oil, 2 sprigs thyme, salt and pepper
- Roast for 15 minutes until the vegetables are starting to brown and have reduced in size. If roasting in two pans you can probably combine them at this stage. Use your judgement, they do not want to be crowded
- Remove from the oven and add the honey. The heat from the pan will rapidly "melt" it; stir or shake well to coat the carrots and parsnips. Return the pan to the oven.2 tbsp honey
- Roast for about 10 to 15 minutes more. When the carrots and parsnips are golden and crunchy on the outside, they are ready to serve. Adjust the seasoning if needed. If you like, you can scatter them with more thyme and some chopped parsley as a garnish.salt and pepper
Notes
Video
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