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.
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!
Ingredients
- 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.
- 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.
- 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.
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.
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.
Frequently Asked Questions
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.
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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Honey Roasted Carrots and Parsnips
Ingredients
- 5 medium carrots
- 5 medium parsnips
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons chopped fresh rosemary
- ¼ cup chopped pecans
Instructions
- 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, and cut them in half.
- Then cut each piece in half lengthwise and cut larger pieces into quarters.
- Next, combine the honey, balsamic vinegar, extra virgin olive oil, freshly ground black pepper, kosher salt, and chopped rosemary in a large bowl.
- Then, toss the carrots and parsnips in the honey mixture, ensuring they are well coated.
- Arrange 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.
Esme Slabbert says
This does look so appealing, love the vibrant colors and will have to try this for my family
Kathryn says
My family loves roasted carrots. The flavor of these roasted carrots and parsnips were great. My husband could not stop snacking on the leftovers the next day too!