Roasted Carrots and Parsnips (So Easy!)

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this honey Roasted Carrots and Parsnips The recipe is the perfect sweet and easy side dish for any meal! It uses a blast of heat and a honey glaze to bring out their already rich flavors. Roasted parsnips and carrots are naturally sweet with caramelized notes.

Ingredients and Substitutes

This section explains how to choose the best ingredients to use for roasted parsnips and carrots, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• radish – You know this! 😉 For best results, peel them and cut them into thick sticks of uniform size and thickness.
• Parsnips – Parsnips are a root vegetable closely related to carrots, but they have a spicy and nutty flavor. Like carrots, you want to peel the parsnips and cut them into thick strips. Try to make them about the size of a carrot.
• Honey – You can use regular honey, but I use Wholesome Yum Unsweetened Honey so as not to add sugar. You can also use maple syrup instead, or omit it entirely.
• olive oil – The oil helps the roasted carrots and parsnips to caramelize and also helps the seasonings stick. You can use any heat-resistant oil, such as regular olive oil, extra virgin olive oil, or avocado oil.
• seasoning – Cinnamon, sea ​​saltand Black pepper All of this brings out the natural sweetness and saltiness of the parsnips and carrots.
• Walnut – Optional, but they add a nice crunch at the end. You can also use pecans, almonds, or cashews, or omit them entirely for a nut-free option.
• fresh parsley – optional, but will add a pop of color to your fall vegetables. You can also use fresh rosemary or fresh thyme.

Variations: Change spices.

Replace the cinnamon with an equal amount of ground cumin or paprika for a more tangy flavor.

How to Roast Carrots and Parsnips

This section shows how to make Honey Roasted Parsnips and Carrots, with detailed step-by-step photos and technical details to help you visualize.For full instructions, including amounts and temperatures, see recipe card below.

1. Chop the vegetables. Cut carrots and parsnips into thick strips. Put them in a large bowl.
2. Make the glaze. In a small bowl, combine honey, olive oil, cinnamon, salt and pepper.

Tip: Add water if needed.

If your honey is too thick, add 1-2 tablespoons of warm water to thin the mixture.

3. combined. Pour the honey mixture over the vegetables and toss to coat.
4. spread. Put root vegetables in large sided baking sheet in a single layer.

5. bake. Roast the carrots and parsnips in the oven until fork tender and caramelized.
6. decorate. When ready to serve, sprinkle with walnuts and parsley. Drizzle with additional honey, if desired.

How long to roast the carrots and parsnips?

For the thickly sliced ​​carrots and parsnips, roast in the oven for 40-45 minutes, until tender.

storage instructions

• shop: Let the roasted carrots and parsnips cool completely. Then, transfer leftovers to an airtight container and store in the refrigerator for 3-4 days.
• Meal Prep: Chop vegetables up to 4 days in advance and store in the refrigerator until ready to cook. (Carrots will dry out and parsnips will brown, so store them in water with a squeeze of lemon.) You can also roast them ahead of time and store until ready to eat.
• Reheat: Reheat in oven or microwave at 350 degrees Fahrenheit.

Can you freeze roasted carrots and parsnips?

Yes, you can freeze roasted carrots and parsnips. Place in an airtight container and store in the refrigerator for up to 6 months. Thaw overnight in the refrigerator or reheat from frozen.

What to Serve with Roasted Parsnips and Carrots

Honey Roasted Carrots and Parsnips are a delicious and healthy side dish that can be enjoyed year round. But what do you do with them? Here are some ideas to get you started:

• Steak – For a tastier meal, combine these vegetables with Roasted Tenderloin, sirloin steak, Rib Eyeeven new york strip.
• chicken – try Fried Chicken Drumsticks , Tuscan Garlic Chickenor simple Roast Chicken Legs.
• pork – served with roasted carrots and parsnips Pan-fried Pork Chops, stuffed pork chopsor Pork tenderloin.
• seafood – Combine this side with baked cod or grilled salmon weeknights, or Chilean Sea Bass, Grilled Lobster Tailsor Fried Halibut Special Occasion.
• salad – use them as extra veggies Butternut Squash Salad, winter salador Crispy Kale Salad.
• barbecue – This dish will become a classic side Slow Cooker Roast Pork Tenderloin, boneless leg of lambor Brisket Tip Roast.

More Easy Roasted Vegetable Recipes

Roasting brings out some of the best flavors in vegetables. Try these recipes for even more delicious ways to make them!

Roasted Carrots and Parsnips (So Easy!)

Roasted Carrots and Parsnips use simple staples like olive oil, salt, pepper, and a simple cinnamon-honey glaze. Caramelized and delicious!

Prepare: 10 minute

chef: 40 minute

all: 50 minute

Serving Size: 6 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 375°F (191°C).

2. In a small bowl, combine honey, olive oil, cinnamon, salt and pepper. If your honey is too thick, add 1-2 tablespoons (15-30ml) warm water to thin the mixture.

3. Combine carrots and parsnips in a large bowl. Pour honey oil mixture over top and toss to coat.

4. put vegetables on bakeware in a single layer.bake in the oven 40-45 minutesuntil fork tender.

5. When ready to serve, sprinkle with walnuts and parsley, if desired.

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recipe notes

Serving Size: 1 cup

Nutrition Facts uses regular honey and does not include optional walnuts and parsley.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 170

fat 4.9 grams

protein 1.7 grams

total carbohydrates 32.7 grams

net carbs 26.7 grams

fiber 6 grams

sugar 18.7 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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