Honey Roasted Carrots And Parsnips with Garlic Butter (35 Minutes)
Updated Nov 01, 2026
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Golden, glossy, sweet, and savory, these Roasted Carrots and Parsnips have deeply caramelized edges and a honey-garlic butter that coats every piece. Instead of adding the honey from the start, I roast the vegetables first and glaze them near the end, so they brown without the honey burning. It all comes together in 35 minutes, which makes them a perfect Thanksgiving or holiday side dish.
Why I Add the Honey Glaze at the End
Honey burns fast in a hot oven, and that’s the whole reason I wait. Carrots and parsnips need time to turn tender and caramelize, but honey starts to darken well before they get there. If you toss everything together from the start, you end up with scorched spots on the pan and bitter, blackened edges instead of golden ones.
Roasting carrots and parsnips with just olive oil and seasonings gives them a chance to brown first. Thyme, salt, black pepper, and a pinch of cayenne build a savory, slightly earthy base while the olive oil helps the edges get perfectly crisp.
Once they’re browned, I drizzle on the honey-garlic butter and roast them for just 3 to 4 more minutes, long enough for the glaze to turn glossy and coat the vegetables. You end up with caramelized carrots and parsnips in a sweet, buttery glaze that never has a chance to burn.
The glaze is the real star here, but here are a few more reasons you’ll love this recipe:
- Sweet & savory, not candied. I love honey glazed carrots and parsnips, but so many versions taste more like dessert than a side dish. Adding fresh garlic and a splash of apple cider vinegar to the glaze gave me exactly the sweet and savory balance I was after.
- Just a hint of heat. A pinch of cayenne won’t make these spicy. It adds a little warmth at the end of each bite that keeps the sweetness in check.
Ingredient Notes
Find the full measurements in the recipe card below.
- Carrots and parsnips: You’ll usually find parsnips right next to the carrots in the produce section, especially in the fall and winter. I like small to medium ones, since the big ones can have a tough, woody core (if that’s all you can find, just cut out the center). Stick with regular whole carrots instead of baby carrots, which hold more water and won’t brown as well, or grab rainbow carrots if you want them to look extra pretty on the holiday table.
- Honey: Regular honey works here, but if you love a little sweet heat, swap in hot honey and skip the cayenne.
- Apple cider vinegar: This is what keeps the glaze from tasting candied, but if you like yours on the sweeter side, feel free to skip it. In a pinch, a squeeze of fresh lemon juice works too.
How To Make Honey Roasted Carrots and Parsnips with a Glossy Glaze
The biggest difference between deeply caramelized vegetables and soft, steamed ones comes down to how you cut, space, and glaze them. These are the details I pay attention to every time.
- Cut everything to a similar size. Aim for pieces about 1 inch long. Parsnips are much wider at the top than the tip, so halve or quarter the thicker ends so they cook at the same rate as the carrots.
- Dry the vegetables well. Any water left after peeling or rinsing creates steam in the oven, which makes it harder for the edges to brown.
- Give them plenty of room. Four pounds of vegetables needs space. Spread everything in a single layer on an extra-large sheet pan or divide it between two pans so the pieces roast instead of steaming.
- Let color, not just the clock, tell you when they’re ready. Start checking around 20 minutes. The thickest pieces should be easily pierced with a fork and the edges should have visible golden-brown color. If they’re tender but still pale, give them a few more minutes before adding the glaze.
- Rotate the pans if you’re using two. Switch the top and bottom pans halfway through so both get a chance to brown evenly.
- Make the glaze while the vegetables roast. Melt the butter with the garlic over gentle heat, then stir in the honey and apple cider vinegar. Keep it warm so it stays loose enough to coat the vegetables evenly.
- Add the honey glaze only after the vegetables are browned. Drizzle it over the hot carrots and parsnips, toss to coat, then return them to the oven for just 3 to 4 minutes. That’s enough time for the glaze to turn glossy and cling without giving the honey time to burn.
- Finish while they’re hot. A pinch of flaky salt, fresh herbs, or a little extra honey can go on right before serving.
How I Like to Serve Them
Since the glaze leans more savory than sweet, these carrots and parsnips go with just about any main dish, from a big holiday dinner to a regular Tuesday night. Here’s how I like to round out the meal:
- Thanksgiving: These belong right next to the turkey. Add my cauliflower stuffing, a lighter green bean casserole, and a basket of homemade garlic rolls for a full Thanksgiving spread.
- Holiday mains: For Christmas or a cozy Sunday dinner, I love them with my beef chuck roast. For something a little lighter that still feels special, try my pistachio crusted salmon.
- Weeknight dinners: My crispy onion baked pork chops bake at the same temperature as these roasted carrots and parsnips, so you can pop them in the oven together for an easy dinner. They’re also great with Parmesan chicken thighs or honey garlic lemon chicken.
more Easy Fall side dish recipes
Side Dishes
Crispy Roasted Sweet Potatoes
Side Dishes
Parmesan Crusted Potatoes
Side Dishes
Crack Green Beans
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Honey Roasted Carrots and Parsnips with Garlic Butter
Equipment
- large baking sheet
- sharp knife
- carrot peeler
Ingredients
- 2 lbs carrots, peeled
- 2 lbs parsnips, peeled
- 1½ Tbsp olive oil
- ½ tsp salt
- 1 tsp dried or fresh thyme
- ½ tsp black pepper
- ½ tsp cayenne pepper, *optional for a light heat
- 3-4 Tbsp butter
- 3 Tbsp honey , plus more for garnish
- 3 garlic cloves, minced
- 1½ Tbsp apple cider vinegar
- 1 Tbsp fresh parsley , for garnish
Instructions
- Preheat the oven to 425º. While the oven is heating, clean, peel and slice carrots and parsnips into 1 inch pieces. Try to make them the same width, length and size so they cook evenly.
- Add the chopped veggies to a large bowl. Add oil and seasonings. Mix well to ensure all veggies are evenly coated, add them to a large baking sheet so they lay in one single layer. Roast for 20 minutes or until fork tender.
- In a medium size sauce pan or skillet, add the butter to low/medium heat. Add the garlic, melt butter and garlic, add the honey and apple cider. Turn the heat off and mix together well.
- Once the carrots and parsnips are done, drizzle the honey butter sauce all over the carrots. Pop them back into the oven for another 3-4 minutes to bring them back to heat and coat them with the honey. Serve them in a large bowl and garnish parsley and a little flaky sea salt (optional) enjoy!
Notes
- Make ahead: Peel and cut the carrots and parsnips ahead of time and refrigerate until ready to roast. The honey-garlic butter can also be made in advance; gently rewarm it before glazing the vegetables.
- Pan size: Give the vegetables plenty of room to roast in a single layer. If your sheet pan is crowded, divide them between two pans so they brown instead of steam.
- Doneness: Use the vegetables, not just the clock, as your cue. The thickest pieces should be fork-tender with golden-brown edges before you add the glaze.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely, then freeze in an airtight container for up to 2 months. Keep in mind that the vegetables will be softer after thawing.
- Reheating: For the best texture, spread leftovers on a sheet pan and reheat at 400°F until hot. The microwave works too, but the vegetables will be softer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made for Easter brunch and they did not disappoint, a great easy and very healthy recipe. Thank you