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Make this roasted parsnips and carrots recipe and you’ll have yourself a fabulously delicious side dish! These roasted root vegetables are perfect for every occasion, from a simple weeknight meal to a fancy holiday dinner.

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Close up of roasted parsnips and carrots on a white plate.

Honey Roasted Parsnips and Carrots Recipe

Almost everyone knows what a carrot is, but do you know what a parsnip is? Carrots and parsnips are both healthy root vegetables, rich in fiber and a good source of vitamins and antioxidants. Their shapes are similar, but parsnips are slightly larger and wider than carrots.

They taste fantastic together because parsnips have a nutty flavor that balances the sweet flavor of carrots. When these roasted root vegetables are on your dinner menu, the chances are good that there will be very few leftovers.

Why You’ll Love This Side Dish Recipe

This recipe is Paleo, gluten free, and vegetarian friendly, and it’ll quickly become your new favorite side dish!

It tastes great with almost any protein. Roasted parsnips and carrots taste fantastic with casual meals like air fried chicken thighs and brown sugar pork chops as well as a Sunday pot roast or a roasted lamb shoulder for Easter dinner.
Easy to Make: There are three simple steps to making this recipe, and it’s incredibly forgiving. So whether you’re a novice or seasoned cook, you’ll love how easy it is to make!
Good for you! This side dish is delicious and nourishing! Parsnips are a good source of vitamin C and fiber, and carrots contain vitamin A and beta-carotene. The root vegetables are sweetened with honey, so there’s nothing artificial.

Unpeeled carrots and parsnips on a marble countertop next to small prep bowls of spices, honey, sea salt, olive oil, and apple cider vinegar.

Ingredients and Substitutions

There are no fancy ingredients in this dish, just a few simple seasonings!

Carrots and parsnips: Try to buy medium-size parsnips that are similar in size to carrots, about 6-9 inches long. Large parsnips tend to have a woody, fibrous texture, so avoid them if possible.
Oil: You can use either avocado oil or olive oil in this recipe, or substitute gently melted butter or ghee.
Honey: I suggest using raw honey if you can afford it – it has more nutritional value, and the flavor is much better.
Vinegar: I use apple cider vinegar for its health benefits. If you need a substitute, distilled white and white balsamic are good options.
Honey mustard: I like to use naturally sweetened honey mustard, but any brand will work. Or, you can use homemade honey mustard.
Thyme leaves: Fresh thyme is available all year long – look for it in the produce section of the grocery store.

If you like the flavor of parsnips, make some parsnip fries to enjoy instead of French fries!

How to Make Roasted Parsnips and Carrots

Scroll to the recipe card for the full step by step instructions! ⬇️

Two side by side photos of a bowl with a mixture of honey, oil, vinegar, and spices.

Side by side images of carrots and parsnips. First, in a bowl with oil, vinegar and seasonings, then arranged on a baking sheet.

Make the honey mixture. Just whisk everything together to combine. Easy!

Prep the carrots and parsnips. Scrub the veggies, cut off the root ends and tips, and slice into pieces about 3 inches long and 1 inch wide. Then, coat them with the honey mixture.

Tip: Save your veggie scraps so you can make vegetable stock later!

The roasted parsnips and carrots on a baking pan.

Bake in a preheated oven for 35-40 minutes, stopping halfway to flip the vegetables with a spatula. When the pieces are fork-tender, cooked through, and caramelized, remove the pan from the oven.

We like to serve these carrots with a simple protein and an easy green like microwave broccoli for a weeknight meal. They'd be a great side dish for a holiday meal like Thanksgiving turkey. For Easter, serve them with a stunning roasted leg of lamb and a pretty asparagus tart.

Tips for Success

Roasting root vegetables is super simple, but here are my tips to ensure the best flavor and texture:

For the best flavor, choose parsnips that are medium in size, about 6-9 inches long, and under 2 inches in diameter at the thickest point.
You don't need to peel the carrots and parsnips, although you're welcome to!
Be sure to preheat the oven. This ensures that the roasted carrots and parsnips will be perfectly caramelized.
For easier cleanup, line the baking sheet with parchment paper. This way, there will be zero scrubbing or scraping after cooking!
To prep up to 3 days in advance, prepare the honey mixture and keep it in a covered container in the refrigerator. Wash and prep the parsnips and carrots, and store them in a separate container. Toss them together just before roasting.

Air Fryer Cooking Instructions

Prep the parsnips and carrots according to the recipe card. Cut them into pieces about 3 inches long, so they fit in your air fryer basket.

Preheat the air fryer to 375°F (190°C). Cook the carrots and parsnips for 25 minutes, stopping halfway to flip the vegetables and shake the basket.

Honey roasted parsnips and carrots on a large white platter with a small dish of honey.

Storing Leftovers

Transfer any leftovers to an airtight container and store in the refrigerator for up to days, per USDA. Unfortunately, roasted root vegetables don't freeze well — they become very soggy after thawing out.

Other Delicious Side Dishes

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I'd love to hear about your experience making this recipe! Please leave a comment and rating below!

Honey Roasted Parsnips and Carrots

Roasted Parsnips and Carrots is a fantastic side dish, and this recipe is easy to make! Perfect for a weeknight dinner or with a holiday meal.

5 from 1 vote

Print Pin Rate

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Author: Laura Miner

Equipment

Ingredients

1 lb. carrots about 6-8 inches long
1 lb. parsnips about 6-8 inches long
1 tablespoon avocado oil
2 tablespoons honey
1 tablespoon honey mustard
2 teaspoons fresh thyme leaves
1 teaspoon apple cider vinegar
¾ teaspoon salt

Instructions

Set the oven to 400°F (204°C) to preheat. Line a large baking sheet with parchment paper and set aside.
Wash the carrots and parsnips well, and peel if desired. Using a sharp knife, trim off the ends and cut the larger vegetables from top to bottom and lengthwise, creating pieces that are about 3 inches long and 1 inch thick at the thickest point.
Transfer the pieces into a large bowl.
Add the oil, honey, honey mustard, thyme leaves, vinegar, and salt to a small bowl, then whisk or stir with a spoon to fully combine.
Pour the mixture into the bowl with carrots and parsnips. Using tongs or your hands, toss the vegetables until they're coated well on all sides.
Arrange the coated veggies in a single layer on the prepared baking sheet. Drizzle any of the remaining honey mixture from the bowl over the vegetables.
Bake in preheated oven for 35-40 minutes until fork tender, stopping halfway to turn the pieces over.
Remove from the oven, then transfer to a serving platter.

Notes

Store leftovers in an airtight container in the refrigerator and use within 3-4 days.

For best flavor and texture, choose parsnips that are medium in size, about 6-9 inches long, and under 2 inches in diameter at the thickest point.

To Make Ahead: Up to 3 days in advance, prepare the honey mixture and store in a covered container in the refrigerator. Wash and prep the parsnips and carrots, and refrigerate them in a separate container. Toss them together just before roasting.

Air Fryer Cooking Instructions: Cut the parsnips and carrots into 3-inch long pieces so they fit in the air fryer basket. Preheat the air fryer to 375°F (190°C). Cook for 25 minutes, stopping halfway to flip the vegetables and shake the basket.