Honey Roasted Carrots and Parsnips (Easy, Sweet & Golden Roasted!)

Looking for the perfect side dish that checks all the boxes for holiday dinners, Sunday roasts, or easy weeknight meals? These Honey Roasted Carrots and Parsnips are my go-to. They’re sweet, buttery, herby, and slightly crispy on the edges with melt-in-your-mouth tenderness. Plus, they’re easy enough for a beginner cook and elegant enough for your Thanksgiving table.

My kids call them “veggie candy” and honestly, that’s pretty accurate.

Whether you’re making these with chicken, roast beef, or even a cozy vegetarian spread, these roasted root veggies always disappear first. Ready in just about 30 minutes and made with simple ingredients you probably already have.

Why You’ll Love Honey Roasted Carrots and Parsnips

• Naturally sweet and savory flavor combo
• Crispy edges, soft centers
• Only 6 basic ingredients
• Kid-approved and family-friendly
• Perfect for the holidays or everyday dinners

Tip: This recipe is oven-baked, but I’ve included air fryer and parboil tips below too!

Ingredients You’ll Need

• 4 medium carrots
• 4 medium parsnips
• 2 tablespoons honey (use pure honey for best flavor)
• 2 tablespoons melted butter
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Optional Garnish: Extra fresh thyme or parsley sprigs

Step-by-Step: How to Make Honey Roasted Carrots and Parsnips

1. Prep the Oven & Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

2. Wash & Cut Veggies

• Scrub the carrots and parsnips well.
• Trim off the root and stem ends.
• Cut each veggie in half crosswise, then cut each half lengthwise into halves or thirds, depending on thickness.

The goal is to keep pieces roughly the same size so they roast evenly.

3. Make the Honey Butter Mixture

In a small bowl, mix together:

• 2 tablespoons melted butter
• 2 tablespoons olive oil
• 2 tablespoons honey

4. Toss to Coat

Spread the cut veggies on the lined baking tray.

Pour the honey mixture over them and toss with your hands until everything is evenly coated.

5. Season & Roast

Sprinkle the veggies with:

• 1 tsp thyme
• Salt & pepper

Roast in the oven for 30 minutes, flipping once halfway through, until tender and browned at the edges.

6. Serve

Serve hot with a sprinkle of fresh thyme or parsley if you like.

Tips for Perfect Roasted Carrots and Parsnips

• Don’t overcrowd the baking tray. Use two pans if needed.
• Flip once during roasting for even caramelization.
• For extra crispy edges, roast 5 more minutes or broil briefly at the end.
• Use real honey — the floral sweetness makes all the difference.

Variations & Add-Ons

• Add rosemary instead of thyme for earthy vibes
• Splash of balsamic vinegar before serving = chef’s kiss
• Add garlic cloves to the tray for roasted garlic flavor
• Air Fryer: Roast at 375°F for 15-18 minutes, shaking halfway
• Parboil Option: Boil veggies for 5 mins before roasting to speed up cook time

What Goes Well with Honey Roasted Carrots and Parsnips?

These veggies are super versatile! Pair with:

• Roast chicken or turkey
• Pork tenderloin
• Beef roast
• Lentil loaf or veggie casseroles
• Mashed potatoes or Yorkshire pudding

They also hold up well next to holiday favorites like stuffing and cranberry sauce.

Storage & Leftovers

• Fridge: Store in an airtight container up to 3 days.
• Reheat: In oven at 375°F or in an air fryer to re-crisp.
• Freeze? Not recommended—they lose texture when thawed.

FAQs: Honey Roasted Carrots and Parsnips

How do I make the best honey roasted carrots and parsnips?
Use fresh, evenly cut pieces, real honey, and high heat for crispy edges.

Is it best to parboil carrots and parsnips before roasting?
It’s optional! Parboiling helps speed up roasting but isn’t necessary.

How does Jamie Oliver make honey roast parsnips?
He parboils them, roughs them up, and roasts them with honey and rosemary.

Can I air fry this recipe?
Yes! Roast at 375°F for 15-18 minutes, shake halfway through.

Do I need to peel parsnips?
Not always. Scrub well if keeping the peel; otherwise, peel for a smoother finish.

Can I substitute maple syrup?
Sure! Maple syrup adds a deeper flavor if you’re out of honey.

What herbs go best with roasted carrots and parsnips?
Thyme, rosemary, parsley, or even sage.

Why are my roasted parsnips soggy?
Too much moisture or overcrowding the pan can steam them instead of roasting.

Related Recipes to Try Next

• Easy Garlic Roasted Potatoes
• Balsamic Glazed Brussels Sprouts
• Maple Glazed Sweet Potatoes
• Classic Yorkshire Pudding Recipe

Share & Save!

Love this cozy veggie side? Save it to your boards on Pinterest and tag me @RitzyRecipes when you make it!

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