Honey Roasted Carrots and Parsnips

Honey roasted carrots and parsnips make an elegant yet simple side dish perfect for any occasion. This delicious side dish beautifully marries the wonderful and earthy flavors of roasted carrots and parsnips with honey's natural sweetness.

A large white platter with carrots and parsnips topped with fresh rosemary and chopped pecans on a white counter top.

The natural sweetness of carrots and parsnips pairs beautifully with the honey, while the balsamic vinegar adds a tangy balance, creating a harmonious blend of flavors.

The luxurious melt-in-your-mouth texture of these roasted root vegetables is complemented by the crunch of the pecans, making every bite a delightful experience of contrasting textures.

An excellent way to add a delicious side dish to any weeknight meal or even a holiday feast is by roasting vegetables.

The best part about honey roasted parsnips and carrots is that they can be prepped in advance and then roasted right before guests arrive. Alternatively, they can even be reheated before serving, making it a stress-free option for entertaining!

A large white oval platter with honey roasted carrots and parsnips with a small white bowl of chopped pecans and a small white bowl of chopped fresh rosemary on a white counter top.

Ingredients

Three large carrots, three large parsnips, and small individual bowls with honey, chopped pecans, olive oil, balsamic vinegar, chopped rosemary, salt, and pepper on a white counter top.

Carrots - Carrots add vibrant color and a nutritional punch to this recipe and are known for their sweet and earthy flavor.
Parsnips - A root vegetable similar to carrots, parsnips are slightly sweeter and add a unique depth to this dish.
Honey - Honey adds sweetness and helps caramelize the vegetables as they roast.
Balsamic Vinegar - Balsamic vinegar adds a touch of tanginess that balances the sweetness of the honey and root vegetables.
Extra Virgin Olive Oil - Olive oil is a healthy fat that helps vegetables roast perfectly. Make sure to use a good quality brand of olive oil like
Fresh Rosemary - This aromatic herb brings a fragrant note that pairs well with roasted vegetables.
Pecans - Pecans add a lovely crunch and a touch of nuttiness.

How To Make Honey Roasted Carrots and Parsnips

Preheat the oven to 400°F. Then spray a large baking sheet lightly with non-stick cooking spray or use a parchment-lined baking sheet. Wash and scrub the carrots and parsnips. Peel the vegetables, remove the top ends, cut them in half.
Then cut each piece in half lengthwise and cut larger pieces into quarters.

A wooden cutting board with parrots and parsnips that have been peeled and the cut in half on a white counter top with a blue napkin.

A wooden cutting board with carrots and parsnips that have been cut into spears with a blue napkin laying nearby.

Combine the honey, balsamic vinegar, extra virgin olive oil, freshly ground black pepper, kosher salt, and chopped rosemary in a large bowl.
Toss the carrots and parsnips in the honey mixture, ensuring they are well coated.

A large glass mixing bowl with spears of carrots and parsnips tossed in, honey, balsamic vinegar and rosemary on a white counter top.

A large silver sheet pan with carrots and parsnips that have been cut into spears and tossed with honey, balsamic vinegar and fresh rosemary.

Transfer the diced vegetables to the prepared baking sheet in a single even layer and roast for 30 minutes until they are fork-tender or easily pierced with a sharp knife.
Transfer the honey roasted parsnips and carrots to a serving platter, and garnish with chopped pecans.

A large silver sheet pan with roasted parsnips and carrots.

A large white oval platter with honey roasted carrots and parsnips cut into spears topped with chopped pecans and fresh rosemary on a white marble counter top.

Suggested Equipment

Variations & Substitutions

Nuts & Seeds - Toasted chopped walnuts or almonds could add a wonderful crunch to your roasted vegetables. Likewise, pumpkin seeds, sunflower seeds, or sesame seeds also add an excellent contrasting texture.
Maple Syrup - If you do not have honey on hand, maple syrup also adds an incredible natural sweetness.
Bread Crumbs - Tossing your roasted veggies in panko breadcrumbs before serving give a delightfully crispy texture.
Crispy Bacon or Pancetta - If you're not concerned about keeping the dish vegetarian, some crumbled crispy bacon or pancetta can add texture and a lovely smoky flavor.
Crispy Fried Shallots or Onions - Make them ahead of time and sprinkle eon tip just before serving.
Fresh Herbs - While not crunchy, herbs like parsley, thyme, or chives can add a beautiful brightness to roasted carrots and parsnips.
Pomegranate Seeds - They add a vibrant color, a sweet and tart flavor, and a unique crunchy texture.
Feta Cheese or Goat Cheese - Again, not crunchy, but adding crumbled feta or goat cheese can introduce a creamy contrast to the roasted veggies.

Honey roasted carrots and parsnips topped with chopped pecans and chopped fresh rosemary on a white platter with a silver serving spoon.

Tips for Honey Roasted Carrots and Parsnips

Even Pieces - Cut the carrots and parsnips into even sized pieces to cook evenly. Uneven-sized vegetables may result in some parts being undercooked while others are overcooked.
Honey Glaze - To get the perfect honey glaze, coat your vegetables evenly with the honey mixture.
Roast at a High Temp - Roast the vegetables in a hot oven, around 400°F. A higher temperature ensures they become tender and achieve a beautiful caramelization.
Don’t Crowd the Pan - Make sure the carrots and parsnips aren't too crowded on the roasting tray. Too many veggies on one pan will steam instead of roast. Using two trays, if necessary, ensures better roasting.

Easy Entertaining Tip: Prepare Ahead

One of the biggest entertaining challenges is managing time to ensure everything is ready when guests arrive. Honey roasted carrots and parsnips are the perfect dish for a host partially prepare in advance.

Wash, peel, and chop your vegetables in the morning or even the day before the event. Then, toss the veggies in olive oil, kosher salt, pepper, a touch of lemon juice, and herbs and refrigerate in an airtight container. The lemon juice will prevent the parsnips from oxidizing and turning brown.

Before your guests arrive, drizzle the honey mixture over the root vegetables, mix them, and pop them in the oven.

Prepping the veggies in advance ensures you have a freshly roasted, warm dish ready for your guests without spending all your time in the kitchen during the event. It will help you keep your kitchen clean and free up time to mingle with your guests or manage other aspects of the party.

Storing Honey Roasted Carrots and Parsnips

Refrigerate any leftover honey glazed carrots and parsnips in an airtight container for up to three days. Reheat them in the oven or enjoy them cold in a salad.

A large white oval serving platter with roasted parsnips and carrots with pecans and fresh rosemary sprigs on a white counter top.

Frequently Asked Questions

Can I add other vegetables while roasting carrots and parsnips?

Feel free to add other root vegetables, such as beets or sweet potatoes. Cut the vegetables the same size as the carrots and parsnips so they cook evenly. Root vegetables will take the same amount of time to cook however other vegetables may vary in cook time.

Do I need to boil the carrots and parsnips before roasting?

It is not necessary to parboil the vegetables before roasting.

Whether you're an experienced home cook or a novice in the kitchen, you'll love how honey roasted carrots and parsnips never fail to impress your guests.

Ideal for special occasions or just a family weeknight dinner, these roasted carrots and parsnips are a foolproof way to serve up something unforgettable.

Enjoy this recipe for your next weeknight family dinner or holiday event. Don't forget to let us know how you liked them in the comments below!

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