A rustic yet refined side dish featuring tender roasted carrots and parsnips glazed with honey and seasoned with herbs. This vibrant combination brings out the natural sweetness of root vegetables while creating beautifully caramelized edges.

Why You’ll Love This Recipe

This dish is incredibly simple yet packed with flavor. It combines the earthiness of carrots and parsnips with the subtle sweetness of honey and the aromatic notes of herbs. Whether you’re preparing a cozy family dinner or a festive meal, this side dish fits the occasion. It’s also naturally gluten-free and can easily be made vegan.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Carrots
Parsnips
Olive oil
Honey
Fresh thyme or rosemary
Salt
Black pepper

directions

Preheat the oven to 400°F (200°C).
Peel and slice the carrots and parsnips into even sticks or wedges.
In a mixing bowl, toss the vegetables with olive oil, honey, herbs, salt, and pepper.
Spread the vegetables on a baking tray in a single layer.
Roast for 35–40 minutes, turning once halfway through, until golden and tender.
Serve warm, garnished with fresh herbs if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Replace honey with maple syrup for a vegan option.
Add balsamic vinegar for a tangy contrast.
Sprinkle with parmesan before serving for extra depth.
Use baby carrots and whole parsnips for a more rustic presentation.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until heated through. Avoid microwaving, as it may make the vegetables soggy.

FAQs

How do I keep the vegetables from burning?

Ensure they are coated evenly with oil and honey, and rotate them halfway through roasting.

Can I make this recipe vegan?

Yes, simply substitute the honey with maple syrup or agave nectar.

Do I have to peel the vegetables?

Peeling is recommended for a smoother texture, but scrubbing them thoroughly also works.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs compared to fresh.

What if my carrots or parsnips are very thick?

Cut them lengthwise or into smaller pieces to ensure even cooking.

Can I roast these ahead of time?

Yes, roast them in advance and reheat just before serving.

Are carrots and parsnips low-carb?

They are moderately starchy but still suitable for most balanced diets.

What protein pairs well with this dish?

Roasted chicken, turkey, pork, or even lentil-based mains work beautifully.

Can I use only carrots or only parsnips?

Absolutely. The recipe works well with just one or the other.

How do I make it spicier?

Add a pinch of chili flakes or smoked paprika for a subtle kick.

Conclusion

This honey-glazed roasted carrots and parsnips recipe brings comfort and elegance to the table. With its ease of preparation and satisfying flavor, it’s an ideal side for everyday meals or festive gatherings.