There’s just something magical about a dish that’s both incredibly simple and completely satisfying—and honey roasted carrots and parsnips deliver that magic every time. This recipe has become a staple at my holiday table, especially during Christmas. The natural sweetness of carrots and parsnips caramelizes beautifully when roasted, and the touch of honey makes them irresistible. Whether you're putting together a full spread or just looking for a warm, rustic addition to your holiday side dish collection, these golden veggies are guaranteed to please. Plus, they look gorgeous on the table with their glossy finish and hints of thyme.
Honey Roasted Carrots and Parsnips
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine American, British
Rimmed baking sheet A heavy-duty sheet pan helps the vegetables roast evenly without overcrowding. Nonstick is ideal, or line with parchment paper if needed.
Large Mixing Bowl For tossing the vegetables with honey and seasoning.
Vegetable peeler A Y-peeler works best for getting through the parsnip skin quickly.
Chef’s knife and cutting board For prepping your root vegetables evenly.
Silicone spatula or tongs To toss and turn the vegetables halfway through roasting.
Measuring Spoons To ensure a proper balance of oil, honey, and seasonings.
- Carrots – 1.5 pounds peeled and sliced into 3-inch sticks (aim for uniform thickness)
- Parsnips – 1.5 pounds peeled and sliced similar to the carrots
- Olive oil – 3 tablespoons for a rich and slightly fruity base
- Honey – 2 tablespoons ideally raw or local honey for a deeper flavor
- Fresh thyme – 1 tablespoon leaves only (or 1 teaspoon dried thyme if fresh is unavailable)
- Salt – 1.5 teaspoons to balance the sweetness
- Black pepper – 1 teaspoon freshly cracked
- Garlic – 3 cloves finely minced (optional for a deeper savory note)
- Butter – 1 tablespoon melted, added after roasting for a rich finish
Preheat and Prep
Start by preheating your oven to 425°F (220°C). A hot oven is key to getting that beautiful caramelization.
Peel the carrots and parsnips, then slice them into uniform sticks—about ½-inch thick and 3 inches long. This ensures they roast evenly and finish at the same time.
Season the Veggies
In a large mixing bowl, toss the carrots and parsnips with olive oil, honey, salt, pepper, thyme, and minced garlic if using. Stir thoroughly to ensure each piece is coated with the sticky-sweet mixture.
Spread and Roast
Spread the vegetables on a rimmed baking sheet in a single layer. Avoid overcrowding—use two sheets if necessary. This step is essential for roasting rather than steaming.
Place in the oven and roast for 35 minutes, turning the vegetables with a spatula halfway through to get even browning.
Finish and Serve
Remove the tray from the oven when the vegetables are golden brown with slightly crispy edges. Drizzle melted butter over the top and gently toss to coat.
Garnish with extra thyme leaves or a light sprinkle of flaky sea salt for texture. Serve warm as part of your Christmas dinner recipes sides lineup.
Pairings
Honey roasted carrots and parsnips are versatile and balance out rich mains with their earthy sweetness. Here are some of my favorite pairings:
- Roast turkey or ham – Their sweetness complements the savory depth of holiday meats, making them ideal christmas food dinner side dishes.
- Stuffed mushrooms or cranberry brie bites – These popular christmas appetizers work beautifully with the caramel notes of the roasted vegetables.
- Mashed potatoes or cauliflower gratin – For a creamy contrast on your plate.
- Mulled wine or apple cider – The spiced profile of these beverages enhances the honey and thyme flavors.
They also make an excellent addition to a vegetarian holiday spread, paired with lentil loaf, mushroom wellington, or a spiced grain pilaf.
FAQs
1. Can I use baby carrots and pre-cut parsnips?
Yes, baby carrots and pre-cut parsnips can save you time, especially when juggling other christmas eve side dishes. Just be sure to choose similar sizes so they roast evenly. If the pre-cut options are too thick, slice them down for better caramelization.
2. Are parsnips supposed to be soft or crunchy after roasting?
Perfectly roasted parsnips should be tender inside with golden, crisp edges. Over-roasting can lead to a mushy texture, while under-roasting leaves them hard. The trick is keeping them uniform and flipping halfway through.
3. Can I substitute maple syrup for honey?
Absolutely. Maple syrup works great and brings a slightly deeper, woodsy sweetness. It’s a good swap if you're leaning toward a vegan-friendly option (just skip the butter or use vegan butter). Maple syrup versions are often included in holiday vegetable side dishes.
4. What kind of carrots work best?
Standard orange carrots are traditional, but rainbow carrots can add visual appeal—especially if you're looking to impress with your xmas side dishes. They all roast well and have similar sweetness levels.
5. Should I peel the parsnips?
Yes, especially for larger or older parsnips. Their skin can be tough and woody. Younger parsnips can sometimes be scrubbed clean instead of peeled, but for a Christmas dish like this, peeling gives a more refined finish.
