Roasted Carrots and Parsnips with Honey Recipe

Name: Roasted Carrots and Parsnips with Honey
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lb. carrots (peeled and sliced on the diagonal); 1 lb. parsnips (peeled and sliced on the diagonal); 2 Tablespoons extra virgin olive oil; 1 teaspoon chopped rosemary; 1 teaspoon fresh thyme leaves; Kosher salt and fresh ground black pepper; 2 Tablespoons butter (melted); 2 Tablespoons honey (plus more for drizzling); 1 teaspoon lemon juice

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These roasted carrots and parsnips with honey are the perfect balance of simplicity and sophistication. These caramelized root vegetables are tender, slightly sweet, and kissed with crispy edges—making them a great side dish for everything from weeknight dinners to festive holiday feasts.

For a stove top option with a similar flavor profile, you’ll want to check out our Honey Carrot Saute.

Bowl of honey roasted carrots and parnsips on a wood background, surrounded by thyme, rosemary, and a small bowl of honey.

Table of Contents

Why You’ll Love These Honey Roasted Carrots and Parsnips

When it comes to holiday side dishes, I think we far too often overlook the simpler things. We go for cheesy broccoli casserole (which, to be fair, is amazing) or a dramatic butternut squash soup, when perhaps all we really needed was a simple sheet pan of roasted carrots and parsnips.

My favorite thing about roasted veggies? They don’t need a lot of extra work or ingredients to make them stand out. Root vegetables, like carrots and parsnips, have a natural sweetness that is brought out when they’re roasted. We just gild the lily by adding a rich honey glaze and some fresh rosemary sprigs and fresh thyme. Adding parsnips to the mix brings variety in both color and flavor, which is especially nice for the holidays.

This easy side dish recipe is quick and easy, requiring just 10 minutes of prep before you can pop the veggies in the oven and let them roast to perfection.

Versatile in pairing, these roasted carrots and parsnips with a honey butter sauce shine just as brightly alongside air fryer potatoes and prime rib as they do with simple grilled chicken.

A few more highlights:

Great for a weeknight meal, holiday dinner, and everything in between.
Healthy ingredients that are naturally gluten free and full of vitamins and minerals.
Only 10 minutes to get these in the oven, and 35 minutes to roast!

Ingredients You’ll Need

Bowl of carrot and parsnip medallions surrounded by bowls of butter, honey, olive oil, salt, pepper, thyme, rosemary, and a halved lemon.

Carrots: Choose medium carrots for even roasting. Slice them on the diagonal for more surface area and a prettier presentation.
Parsnips: Look for smaller parsnips to avoid woody cores. If you end up with larger parsnips, simply remove the core before slicing. Quarter the parsnip length-wise, then run a knife along the inner core, separating it from the rest of the root. Remove and continue with the recipe!
Olive Oil: Use extra virgin olive oil to help achieve golden, caramelized edges. A common mistake I see with roasting veggies is not using enough olive oil. It takes several tablespoons to get the veggies fully coated and allow them to soften properly in the oven.
Honey: Any honey will do just fine here. We go through a lot of honey here (we love a Honey Latte, Honey Garlic Pork Tenderloin, and Honey Soy Salmon), so we buy our honey in bulk at Costco.
Butter: Unsalted butter gives the glaze its rich, velvety texture.
Lemon Juice: A small amount of acid brightens the flavors and balances the sweetness.
Fresh Rosemary and Thyme Leaves: Add earthy notes that complement the natural sweetness of the vegetables.
Sea Salt and Black Pepper

For exact ingredient amounts and instructions, see the printable recipe card below.

Step-by-Step Instructions

Sliced carrots and parsnips on a sheet pan ready to be roasted.

Step 1: Preheat your oven to 400°F. Peel the carrots and parsnips and slice them on the diagonal for even cooking and caramelization. Place them in a large bowl and toss with extra-virgin olive oil, rosemary, thyme, salt, and black pepper.

Step 2: Spread the vegetables in a single layer on a large baking tray lined with parchment paper. This ensures even roasting and prevents sticking. Roast for 20 minutes, stirring halfway through.

Step 3: While the vegetables roast, whisk together melted butter, honey, and lemon juice in a small bowl or measuring cup.

Metal spatula scooping up roasted carrots and parsnips from a sheet pan.

Step 4: Remove the large baking sheet from the oven and drizzle the honey butter mixture over the vegetables. Toss to coat, then return to the oven for an additional 10–15 minutes, until the vegetables are tender and caramelized.

Spoon holding roasted parsnip and carrot slices topped with honey and thyme.

Step 5: Transfer vegetables to a serving dish, drizzle with a little extra honey if desired, and garnish with a sprinkle of fresh herbs. Serve immediately.

Honey dipper drizzling honey over a bowl of roasted carrots and parsnips.

Expert Tips

Slice the carrots and parsnips uniformly so they cook evenly.
Overcrowding the sheet pan will steam the veggies instead of roasting them. Use two pans if doubling the recipe.
A drizzle of balsamic vinegar or maple syrup or a sprinkle of cayenne pepper can add a new dimension of flavor. Substitute sage or parsley for rosemary and thyme.
Roast the veggies at a slightly higher medium heat, around 425°F for more crisp and caramelization.

Serving Tips

These honey-roasted carrots are a versatile side dish that pairs beautifully with a variety of mains.

For a cozy weeknight dinner, try them with Mediterranean Stuffed Pork Tenderloin or Slow Cooker Steak Bites.
For holidays or a special occasion, serve them alongside Garlic and Herb Roasted Turkey or Orange-Glazed Ham, and sides like Creamy Mashed Potatoes, Easy Butterhorns, Cranberry Pear Sauce, and Cornbread Stuffing.
For a lighter meal, pair these vegetables with a simple garden salad or roasted cauliflower steaks.

Honey being drizzled on top of roasted carrots and parsnips.

Make Ahead and Storage Tips

To save on prep time, peel and cut the carrots and parsnips, then place them in a bag or container with a damp paper towel. They’ll keep this way for about 24 hours.
Store leftovers in an airtight container in the fridge for up to 5 days.
The best way to reheat the roasted parsnips and carrots is to re-crisp them in a skillet or air fryer for 3–4 minutes. For quick reheating, use the microwave.

Recipe FAQs

Do carrots and parsnips need to be peeled?

You don’t have to peel them, but peeling gives a cleaner presentation. Be sure to give unpeeled veggies a good scrub to remove any dirt.

Do you need to parboil carrots before roasting?

I have never had an issue with roasting carrots from raw. Especially sliced this way into thin(ish) long coins, they roast up just fine without wrinkling or shrinking.

Can I double this recipe for roasted carrots and parsnips?

Absolutely! You’ll need to divide the veggies between two baking sheets, but otherwise, the recipe will stay the same.

How do you slice vegetables on the diagonal?

Diagonal slicing increases the surface area, helping the veggies cook faster and caramelize beautifully. Plus, they look more elegant this way!

To slice on the diagonal, trim the ends of your carrots and parsnips as usual. Instead of cutting straight up and down with your knife, angle your knife at about a 45-degree angle, and cut diagonally. You can choose how thick you’d like the slices to be. For best results, stay consistent and cut them to a similar size, so they all cook at an even rate.

Here’s a great visual of slicing carrots on the diagonal.

Can I substitute other vegetables?

Absolutely! Try sweet potatoes, butternut squash, or even beets for a colorful twist on this dish.

How can I prevent roasted veggies from getting soggy?

Make sure they’re well-dried before tossing them in olive oil and don’t overcrowd the baking sheet.

Can I prepare the carrots and parsnips ahead of time?

Yes! Peel and slice them as directed, then store them in an airtight container or a resealable bag with a damp paper towel to keep them fresh. They’ll stay crisp and ready to use for up to 24 hours in the refrigerator.

More Roasted Vegetable Recipes

Roasted Broccoli and Cauliflower: The very best way to eat broccoli!
Roasted Balsamic Green Beans and Mushrooms: Tangy and savory, and so much better than traditional green bean casserole.
Roasted Carrot Salad with Feta and Dill: Another favorite way to eat roast carrots.
Maple Roasted Sweet Potatoes: A staple for the cooler months.

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