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These delicious sweet savory Honey Roasted Carrots And Parsnips are a side dish favorite. They are easy, addictive and pair wonderfully with many main dishes.
Table of Contents
Why Make These Honey Roasted Carrots & Parsnips
These are a side dish DREAM! They are sweet, savory and full of garlic in every bite. The carrots and parsnips are not only beautiful but they are perfectly roasted and they pair wonderfully with the honey butter sauce. Also consider Butternut Squash & Feta Salad for another great veggie loaded side.
This dish comes together in about 30 minutes or less and they pair wonderfully with roasted chicken or turkey. They make a great veggie side for One Pan Chicken And Orzo or you can serve them with Lemon Garlic Honey Chicken.
Ingredients Needed
Carrots. Use fresh whole carrots for this recipe.
Parsnips. These are similar to carrots in the texture and shape. They are typically found right next to the fresh whole carrots in the produce section.
Apple Cider Vinegar. This brightens the dish SO much I highly recommend it!
Seasonings. Salt, pepper, dried thyme, cayenne pepper.
Recipe Variations
If you cannot find parsnips, just double the carrots.
Honey. Maple syrup will also work.
Dairy Free. To make this dish dairy free, use ghee or plant based butter.
Steps To Make This Recipe
Step One. 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 (photo 1).
Step Two. 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.
Step Three. 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 (photo 3).
Step Four. Once the carrots and parsnips are done, drizzle the honey butter sauce all over the carrots and parsnips. Pop them back into the oven for another 5ish 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!
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe FAQs
If your carrots are hard, it’s probably because you haven’t roasted them long enough or at a high enough temperature. Be sure they are cut in smaller, even size pieces for the most consistent cook.
Yes! This is a great dish to make ahead of time, just pop them into the microwave on low setting to reheat.
Recipe Tips
Keep the size of the carrots and parsnips the same! This will ensure even cooking and easy eating.
Check for doneness. Test the doneness by inserting a fork or knife into a piece of carrot or parsnip. It should be tender but not mushy.
Don’t burn the butter! Be sure to keep a close eye on the butter. Keep the heat really low, the butter can burn really quick.
Recipe Pairings
These Honey Roasted Carrots & Parsnips pair so well with a plethora of dishes. I love them as a veggie side to salads like my Cajun Chicken Salad Or as a lighter side to my Pesto Chicken Wraps.
Other Great Side Dishes To Try
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Honey Roasted Carrots and Parsnips
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
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