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Honey Roasted Carrots and parsnips

Honey Roasted Carrots and Parsnips

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American, British
Servings 6

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Preheat and Prep

  1. Start by preheating your oven to 425°F (220°C). A hot oven is key to getting that beautiful caramelization.
  2. 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

  1. 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

  1. 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.
  2. Place in the oven and roast for 35 minutes, turning the vegetables with a spatula halfway through to get even browning.

Finish and Serve

  1. 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.
  2. 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.