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.
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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?
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.
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.
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
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.
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.
Yes, you can use maple syrup, agave syrup, or even brown sugar if you don't have honey.
Of course, you can use potatoes, sweet potatoes, or even squash instead of carrots and parsnips.
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.
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!
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Honey-Roasted Carrots and Parsnips
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
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
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I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.
Tracy says
Love carrots and parsnips together. These are great flavors, love the coriander seeds in there. A great recipe!
Naiby says
Hey Tracy. Thank you for your comment. ❤️