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

Roasted Carrots and Parsnips with Honey

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.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 184kcal

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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

Instructions

  • Preheat the oven to 400 degrees.
  • Place the carrots and parsnips on a half sheet pan. Drizzle with the olive oil, and sprinkle with rosemary, thyme, salt, and pepper. Toss well, so everything is fully coated. Taste a carrot and add additional salt or pepper if needed. Spread the veggies in a single layer across the baking sheet.
  • Place the carrots and parsnips in the oven and roast for 20 minutes, stirring halfway through.
  • Meanwhile, in a measuring cup, whisk together the butter, honey, and lemon juice. Take the veggies out of the oven and pour the butter mixture over them. Stir well, then put the pan back in the oven and roast another 10-15 minutes, until veggies are tender.
  • Stir the veggies well, and drizzle lightly with additional honey, if desired. Serve.

Notes

  • The carrots and parsnips can be prepped up to 24 hours in advance. Keep them in a bag or airtight container with a damp paper towel until ready to use.
  • Leftover roasted veggies should be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave or to recrisp, saute on the stove or heat in the air fryer for 2-3 minutes.
  • Slice the carrots and parsnips uniformly so they cook evenly.
    Roast the veggies at a slightly higher medium heat, around 425°F for more crisp and caramelization.
  • 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.
  • Overcrowding the sheet pan will steam the veggies instead of roasting them. Use two pans if doubling the recipe.

Equipment

Nordic Ware Aluminum Half Sheet Pans
Course Side Dish
Cuisine American
Keyword honey roasted carrots and parsnips, roasted carrots and parsnips

Nutrition

Calories: 184kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 90mg | Potassium: 533mg | Fiber: 6g | Sugar: 13g | Vitamin A: 12763IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 1mg
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