Honey Roasted Carrots and Parsnips

These honey roasted carrots and parsnips are simple to prepare and are ready in about 30 minutes. These veggies taste fantastic with both a sweet and savory flavor. The honey glaze caramelizes on top and the carrots and parsnips are just a bit crispy but still tender inside.

Why this recipe is just so good...

• The flavor combinations in this vegetable recipe can be described as sweet, savory, fresh, herbal and earthy. It may seem unusual to pour a syrupy sweet mixture over vegetables but it a deliciously indulgent treat for a special meal.
• This recipe only requires a handful of simple ingredients. This is a side dish that is easy enough for family dinners as well as a beautiful presentation for a Holiday meal.
• Carrots and parsnips are healthy by themselves. According to Health.com, both are low in net carbs and high in fiber. Also carrots are full of antioxidants and anti-inflammatory ingredients that are so good for you. The honey glaze is higher in sugar than I normally will eat, even on a Holiday. So there is a sugar-free option included for those that watch their sugar intake as well.
• You can prep the vegetables ahead of time, making them oven ready when you are. Pour the glaze over them a few hours before roasting. Or you can pre-bake them, but make sure they are underdone, not overly soft so they will reheat nicely and not be mushy.

Some other delicious vegetable recipes that offer a sugar free option: Marinated Asparagus, Sweet and Spicy Brussels Sprouts and Maple Pecan Butternut Squash.

Ingredients

You will need the following ingredients to make honey roasted parsnips and carrots:

• carrots
• parsnips
• olive oil
• honey or honey substitute
• brown sugar or sugar substitute
• orange juice 
• salt
• nutmeg
• ginger

Ingredient Notes & Sugar Free Options

• Carrots - Instead of the rainbow baby carrots, you can use regular carrots. Just cut them in similar size and thickness so that they cook evenly.
• Honey - You can use regular honey or a honey substitute. The sugar free version has a mild honey flavor and is not as thick but it has a syrupy texture and combines nicely with brown sugar. I used Pyure brand from Amazon.
• Brown sugar - For no sugar version, there are tons of brown sugar substitutes. I recommend Keystone Pantry from Amazon.

How to make Honey Roasted Carrots and Parsnips

• Preheat oven to 400 °F.  Line a baking sheet with parchment paper,  aluminum foil or silicone liner.  Lightly spray with non-stick cooking spray.
• Scrub and cut the carrots and parsnips into similar size and thickness.
• Stir the glaze ingredients in a large bowl. 

• Pour in the carrots and parsnips and stir to coat.
• Spread vegetables out evenly on the baking sheet.  Avoid them overlapping so that they evenly brown.

• Bake 15 minutes.  Remove from oven, drizzle or brush on any leftover glaze.  Use a spatula to stir around the vegetables and put back in the oven for another 15 minutes.
• They are done when you can cut in half with a fork.  They should feel tender but still have a crispy texture.

Recipe Tips

• When choosing baby carrots, check the expiration date on the package to look for the freshest available. They should not feel slimy and should have a fresh smell. Make sure there isn't too much liquid in the bag. I always rinse baby carrots and pat dry with paper towel before cooking.
• Make sure parsnips are firm and dry, no soft spots from bruises or moisture. Try to pick the smaller parsnips. The larger ones are older and tougher.
• You can peel the carrots and parsnips and coat them in the honey mixture up to 4 hours before you plan to roast them.
• The honey glaze is very sticky so make sure to either line the baking sheet with a silicone mat, parchment or aluminum foil. Use non stick spray as well to keep the veggies from sticking to the pan.

Additions & Substitutions

• You can substitute maple syrup (regular or sugar free) for the honey. It will add a caramel-like flavor and I think will taste delicious too.
• Use any neutral oil such as canola, olive, vegetable, sunflower or coconut oil. If you like a milder flavor, don't use sesame or flaxseed oil.
• If you like a nutty texture, add some finely chopped pecans or almonds. Or play up the seasonings with some parsley, chives or finely chopped rosemary.
• Instead of the orange juice, use a teaspoon of orange zest or half the amount of lemon juice.

Frequently Asked Questions

Do I need to peel the carrots and parsnips?

When using fresh carrots and parsnips, it is not necessary to peel them first, although many people prefer to. It is more important to choose the freshest root vegetable and scrub them well.

Why are my carrots and parsnips sticking to the pan?

When sugar melts and then hardens, the crystals cause it to stick to pans. Always line your pan with something like parchment paper, aluminum foil or silicone liner and spray with nonstick baking spray. (and clean-up is much easier) If you forgot and the vegetables do stick, use a spatula to remove them as best you can. Or you can try reheating the pan in the oven on a lower temperature for a few minutes. And cleanup will be easier if you soak the pan with hot water.

What main dishes go well with glazed roasted carrots and parsnips?

To make dinner time as easy as possible, I love roasting or cooking a main dish that will be ready close to the same time as the vegetables. Honey Lemon Pepper wings , Baked Lemon Pepper Chicken Thighs or Buffalo Chicken Thighs are all delicious meals that cook at the same temperature and about the same time as the carrots and parsnips.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

Here are more veggie side dishes to try:

Print