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    Home » Recipes » Side dishes

    Ultra Delicious Honey-Roasted Carrots and Parsnips

    Published: Mar 30, 2023 · Modified: Apr 8, 2023 by Naiby · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    These Honey-Roasted Carrots and Parsnips are super delicious! With a few ingredients and steps, you get an easy-to-prepare side dish that's sure to please.

    Honey-roasted carrots and parsnips on a baking sheet.
    This simple Honey-Roasted Carrots and Parsnips recipe is a perfect side dish to any main course.

    Watch How It's Done

    Watch the recap with the Ultra-Delicious Honey-Roasted Carrots and Parsnips Web Story. It's done in the blink of an eye!

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    Jump to:
    • Why this Recipe Rocks
    • What Goes in It?
    • How to Make Honey Roasted Carrots and Parsnips Step by Step
    • The Keys to Success: My Top Advice
    • Answers to Your Burning Questions
    • How to Store this Dish
    • What to Serve this Dish with
    • More Carrot Recipe Ideas
    • Make this Dish Now
    • Honey-Roasted Carrots and Parsnips

    Why this Recipe Rocks

    Honey-roasted carrots and parsnips are a classic in fall and winter cooking. Heck! We won't complain about them in early spring, either. Thanks to their crisp texture outside and to their tenderness inside, these root vegetables are both tasty and healthy. Moreover, adding honey gives these vegetables a sweet and slightly caramelized touch, making them even more delicious.

    What Goes in It?

    Honey-Roasted Carrots and Parsnips Ingredients.
    These Honey-Roasted Carrots and Parsnips only require three simple ingredients to make a tasty side dish.

    Ingredient Notes

    • Carrots. Choose firm, fresh carrots for this recipe. You can also use multicolored carrots to add color to the presentation.
    • Parsnip. 
    • Honey. Choose responsably.
    • Spices and seasonings.
    Click here to see the exact quantities in the recipe card.

    Simple Substitutions and Add-ins

    • Play with root vegetables. Carrots and parsnips can be replaced by other kinds, such as turnips, rutabagas, or sweet potatoes.
    • Bring more softness. For an extra sweet touch, add raisins or dried cranberries.
    • Make it spicy. Add a pinch of cayenne pepper or chili flakes to the seasoning.
    • Veganize it. Replace the honey with maple syrup or agave syrup for a vegan version.

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    How to Make Honey Roasted Carrots and Parsnips Step by Step

    This recipe starts with coriander and cumin seeds roasted in a small skillet to bring out their nutty flavor ①. They are mixed with honey, olive oil, thyme, salt, and pepper in a bowl ②. After washing and peeling the carrots and parsnips, they are cut into long flat fingers ③, added to the wet, viscous mixture, and stirred until well coated ④.

    Root vegetables can be coated ahead of time and stored in the fridge.

    Afterward, spread the vegetables on a baking sheet and bake them for 30 to 45 minutes, turning them halfway through cooking. You can garnish with fresh coriander leaves if you like.

    The Keys to Success: My Top Advice

    Well-cut vegetables, not too thin or too thick. For carrots and parsnips to cook evenly, cut them into similar-sized pieces. The pieces should be wide enough to stay intact during cooking but not so thick that they cook quickly and evenly. Chunks about ½-1 inch (1-2 cm) in diameter are a good size.

    Oil in sufficient quantity, to make them golden. For the vegetables to be golden and crispy, use enough oil. It also helps prevent the vegetables from sticking to the baking sheet. By using enough oil, the vegetables will brown evenly and not be too dry.

    Honey for the sweet taste, but without overdoing it. Honey adds a delicious sweetness to carrots and parsnips. However, do not add too much; honey burns quickly and can make vegetables taste bitter. Use the right amount of honey to give the vegetables a lightly sweet and caramelized taste.

    A cooking temperature not too high, to grill them without burning. Too high a cooking temperature can burn the vegetables before they are cooked. A moderate cooking temperature allows vegetables to cook slowly and evenly, making them crispy and golden while remaining tender. A temperature of 395° C to 425°F (200°C to 220°C) for 30 to 45 minutes is recommended.

    Patience, a little leniency, for tender vegetables in enjoyment. The vegetables should be cooked slowly so they are tender and flavorful. Be patient and let them cook long enough to be cooked through and golden brown. You can check their doneness by poking them with a fork: if they are tender, they are. Avoid removing them from the oven too soon; otherwise, they may be raw and unappetizing.

    Essential equipment

    • A small skillet to toast the spices;
    • A large bowl to mix the vegetables with oil and honey or optionally, a kitchen brush to brush the liquid over them;
    • A sharp knife for cutting vegetables;
    • A cutting board to prepare them;
    • A baking sheet and parchemin paper to roast them;
    • And finally, a wooden spoon to stir the vegetables occasionally during cooking.

    Answers to Your Burning Questions

    How do you make vegetables crispy on the outside and tender on the inside?

    To do this, cut the vegetables well into pieces of similar size, do not overload the cooking plate, brush the vegetables with enough oil and honey, and stir them occasionally during cooking.

    How long should vegetables be cooked in the oven?

    They should be cooked for about 30 to 45 minutes between 395° C and 425°F (200°C and 220°C), stirring them from time to time so that they are golden brown and tender.

    Can we replace the honey with another sweet ingredient?

    Yes, you can use maple syrup, agave syrup, or even brown sugar if you don't have honey.

    Can I use other vegetables for this recipe?

    Of course, you can use potatoes, sweet potatoes, or even squash instead of carrots and parsnips.

    Can I prepare the vegetables in advance?

    Yes, you can cut the vegetables and store them in a freezer bag in the fridge for a few hours before roasting them.

    How to Store this Dish

    The best way to store honey-toasted carrots and parsnips is by putting them in the fridge in an airtight container. They will keep for up to 3 days. They can also be frozen for later use. Place the roasted carrots and parsnips in a freezer bag and remove as much air as possible before sealing it.

    They will keep in the freezer for 3 to 4 months. When you're ready to reheat it, just thaw it entirely before reheating it in the oven at 355°F (180°C) for 10 to 15 minutes.

    What to Serve this Dish with

    These Honey-Roasted Carrots and Parsnips are delicious on their own or as an accompaniment to other dishes. Here are some side dish ideas:

    • Layer them over tahini yogurt or hummus for a protein meal. ❣️
    • Serve them with a green salad and toasted nuts for a light and healthy meal.
    • Add them to a plate of grilled vegetables for a colorful and flavorful vegetarian meal.
    Honey-roasted carrots and parsnips on a baking sheet.
    Recipe adapted from Plenty More by Yotam Ottolenghi.

    More Carrot Recipe Ideas

    If you like this recipe, here are other delicious recipes with carrots and parsnips:

    • Grated Carrot and Parsnip Salad with Honey Orange Vinaigrette
    • Roasted carrot and parsnip velouté
    • Carrot and parsnip purée with roasted garlic
    • Carrot and parsnip tart with olive oil batter

    Make this Dish Now

    You now have all the keys to succeed with this delicious honey-roasted carrots and parsnips recipe. So what are you waiting for? Get your honey, carrots and parsnips, and prepare this ultra-delicious dish right now!

    If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!

    Honey-roasted carrots and parsnips on a baking sheet.
    5 from 3 votes

    Honey-Roasted Carrots and Parsnips

    These Honey-Roasted Carrots and Parsnips are a delicious way to add flavor and texture to your favorite root vegetables. With a sweet touch of honey and a pinch of thyme, this recipe will allow you to prepare a healthy and tasty side dish in less than 45 minutes.
    Save RecipeSaved! Print Recipe Pin Recipe
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Course: Side
    Cuisine: Middle-Eastern
    Diet: Vegan
    Keyword: carrots, honey, parsnips
    Servings: 4
    Calories: 330kcal
    Author: Naïby

    Equipment

    • Measuring spoons.
    • Sharp knife
    • Cutting Board
    • Baking dish 
    • Parchment paper.
    • Large bowl
    • Kitchen brush (optional)
    • Wooden spoon

    Ingredients

    • 3 tablespoons honey
    • 2 tablespoons olive oil
    • 2 teaspoons coriander seeds
    • 1 ½ teaspoon cumin seeds
    • 3 sprigs fresh thyme or 1 teaspoon (1 g) chopped fresh thyme
    • 6 carrots peeled and cut into ½-in/1-cm thick sticks (400 g/88 lb)
    • 6 parsnips peeled and cut into ½-in/1-cm thick sticks (400 g/66 lb)
    • 1 teaspoon Salt
    • Black pepper
    Get Recipe Ingredients

    Instructions

    • Preheat the oven to 425°F/220°C.
    • Lightly toast the coriander and cumin seeds in a small skillet, stirring occasionally to bring out the nutty flavor.
    • Combine the toasted spices, honey, olive oil, fresh thyme with salt, and ground black pepper in a large bowl.
    • Add the carrots and parsnips to the mixture.
    • Spread the vegetables on a baking sheet lined with parchment paper.
    • Roast the vegetables in the oven for 30 to 45 minutes or until tender and golden.
    • Remove the vegetables from the oven and serve hot.

    Notes

    • Cut the carrots and parsnips into similar-sized pieces (about 1-2cm in diameter) so they cook evenly.
    • Use enough oil for the vegetables to be golden and crispy.
    • Do not add too much honey; it burns easily and can make vegetables taste bitter.
    • Cook at a moderate cooking temperature (200°C to 220°C) to allow the vegetables to cook slowly and evenly, making them crispy and golden on the outside, while remaining tender on the inside. Too high a cooking temperature can burn the vegetables before they are cooked through.
    • Let the vegetables cook long enough to be cooked through and golden brown. We can test for doneness by pricking them with a fork.

    Variants

    • Add diced red onions for extra flavor.
    • Replace the honey with maple syrup for a different touch of sweetness.
    • Add toasted sesame seeds for extra crunch.

    Nutrition

    Calories: 330kcal | Carbohydrates: 65g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 679mg | Potassium: 1204mg | Fiber: 15g | Sugar: 29g | Vitamin A: 15331IU | Vitamin C: 46mg | Calcium: 133mg | Iron: 3mg
    Tried this recipe?Mention @biting.intolife or tag #bitingintolife!

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    Reader Interactions

    Comments

    1. Tracy says

      April 01, 2023 at 9:58 am

      5 stars
      Love carrots and parsnips together. These are great flavors, love the coriander seeds in there. A great recipe!

      Reply
      • Naiby says

        April 02, 2023 at 9:22 pm

        Hey Tracy. Thank you for your comment. ❤️

        Reply
    5 from 3 votes (2 ratings without comment)

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