Make this Honey Roasted Parsnips and Carrots recipe and you’ll have yourself a fabulously delicious side dish! They’re made with just a handful of all-natural, super flavorful ingredients, and they’re perfect for every occasion from a simple weeknight to a fancy holiday dinner.
🧑🍳 Why We Love It
You’ve got to make these honey roasted parsnips and carrots! They’re roasted to tender, caramelized perfection.
This recipe is Paleo and Vegetarian friendly, and it’ll quickly become your new favorite side dish! Here’s why my family loves it:
- Uniquely Delicious: Parsnips and carrots are both root vegetables and similar in flavor, with a mixture of deep earthy and mildly sweet flavors. This recipe pairs them with sweet honey and tangy honey mustard, plus a little vinegar and fresh thyme, and the flavors together are absolutely incredible!
- 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! You simply prep the honey roasting sauce and vegetables, then mix them together and bake in the oven to crispy perfection!
- 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, plus more fiber! It’s naturally sweetened with honey so there’s nothing artificial.
- Try to buy medium-size parsnips that are similar in size to carrots, about 6-9 inches longer. Large parsnips tend to be woody in texture and very fibrous, so avoid them if possible.
- You can use either avocado oil or olive oil in this recipe, or substitute gently melted butter or ghee.
- I try to buy honey mustard that’s naturally sweetened.
🔪 Step by Step Instructions
Step 1: Mix together the oil, honey, honey mustard, thyme leaves, apple cider vinegar, and salt in a small bowl until it’s fully combined.
Step 2: Wash the carrots and parsnips well! Some parsnips are coated in wax to preserve their moisture and will need to be washed thoroughly.
Trim off any woody stems and ends. You don’t need to peel the carrots and parsnips, although you’re welcome to!
Slice the larger vegetables lengthwise so they’re all about 1 inch thick at the thickest point.
Tip: Save your scraps and make homemade vegetable stock later!
Place the vegetables in a large bowl, then pour the honey mixture over the carrots and parsnips. Use tongs or your hands to toss until the vegetables are coated on all sides.
Place the carrots and parsnips on the greased or parchment-lined baking sheet in a single layer. Drizzle any remaining honey mixture from the bowl over the vegetables.
Step 3: Bake in the preheated oven for 35-40 minutes, stopping halfway to flip the vegetables with a spatula.
Once the pieces are cooked through and getting caramelized, remove the pan from the oven.
Transfer the vegetables to a serving platter, season to taste with a little salt and pepper and garnish with more fresh thyme.
ℹ️ Expert Tips & Info
- Choosing Parsnips: For best taste, choose parsnips that are medium in size, about 6-9 inches long, and under 2 inches in diameter at the thickest point. Extra large parsnips tend to be woody in texture so avoid them if possible.
- Roasting Tip: Make sure to preheat the oven! Preheating the oven will ensure evenly cooked and crisp, caramelized roasted vegetables.
- For Easier Cleanup: Line the baking sheet with parchment paper. There will be zero scrubbing or scraping after cooking!
- To Make Ahead: Up to 3 days in advance, prepare the honey mixture, cover, and store in the refrigerator. Wash and prep the parsnips and carrots, and store them covered in the refrigerator. Toss them together just before cooking according to the instructions.
- Air Fryer Cooking: Cut the parsnips and carrots into 3-4 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.
- Storing Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days, per USDA.
More Delicious Side Dishes
- Roasted Parsnip Fries
- Healthy Sweet Potato Casserole
- Quinoa & Arugula Salad
- Easy Roasted Broccoli
- Dairy Free Mashed Potatoes
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Honey Roasted Parsnips and Carrots
- 1 lbs. carrots about 6-8
- 1 lbs. parsnips about 6-8
- 2 Tablespoons honey
- 1 Tablespoon avocado oil
- 1 Tablespoon honey mustard
- 2 teaspoons fresh thyme leaves
- 1 teaspoon apple cider vinegar
- ¾ teaspoon salt
- Preheat the oven to 400°F (204°C) degrees.Meanwhile, mix together the oil, honey, honey mustard, thyme leaves, apple cider vinegar, and salt in a small bowl until it’s fully combined.
- Wash the carrots and parsnips well. Trim off the ends and slice the larger vegetables lengthwise so they’re all about 1 inch thick at the thickest point. Place the vegetables in a large bow, and pour the honey mixture over the carrots and parsnips. Use tongs or your hands to toss the vegetables until they're well-coated on all sides.Transfer the parsnips and carrots to a greased or parchment-lined baking sheet. Drizzle any of the remaining honey mixture from the bowl over the vegetables.
- Bake for 35-40 minutes, stopping halfway to flip the parsnips and carrots, until the vegetables are tender and cooked through.Remove from the oven, then place on a serving platter and serve!