I’ve always been a fan of simple yet flavorful recipes, and this carrots and parsnips dish is one of my favorites. The combination of sweet carrots and earthy parsnips is a match made in heaven, and it’s a great way to get your kids to eat their veggies.
My family loves this recipe because it’s easy to make and can be adapted to suit our tastes. We like to serve it as a side dish for weeknight dinners or as a main course for special occasions.
One of the best things about this recipe is that it’s incredibly versatile – you can roast the vegetables in the oven or cook them on the stoneware in your slow cooker. I’ve even experimented with different spices and herbs to give it a bit more flavor.
The result is always delicious, and my family never gets tired of it. In fact, we love it so much that we’ve even started serving it at our family gatherings.
It’s become a staple in our household, and I’m sure it will be in yours too once you try it. I’ve also discovered that this recipe is not only tasty but also incredibly healthy.
The carrots are packed with vitamin A, while the parsnips are rich in fiber and potassium. Together, they make for a nutritious side dish that’s perfect for any occasion.
Honey Glazed Carrots and Parsnips
4.8 from 1077 votes
This simple side dish combines sweet carrots and earthy parsnips with a honey glaze. Roasting brings out their natural sugars, creating a caramelized exterior.
4 large carrots, peeled and cut into 2-inch sticks
4 large parsnips, peeled and cut into 2-inch sticks
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Glaze
2 tablespoons honey
1 tablespoon butter, melted
1 tablespoon fresh thyme leaves
👨🍳Directions
1Preheat the oven to 425°F (220°C).
2Line a baking sheet with parchment paper for easy cleanup.
3In a mixing bowl, toss the carrot and parsnip sticks with olive oil, salt, and pepper until evenly coated.
4Spread them in a single layer on the prepared baking sheet, ensuring they are not crowded for even roasting.
5Roast the vegetables for 20 minutes, then stir them with a spatula.
6Continue roasting for another 5 minutes, until they are tender and lightly browned at the edges.
7In a small bowl, whisk together the honey, melted butter, and fresh thyme.
8Drizzle the glaze over the roasted vegetables and toss gently to coat.
9Return the baking sheet to the oven and roast for an additional 3 to 5 minutes, until the glaze is bubbly and the vegetables are caramelized. Serve immediately.
For a vegan version, substitute the butter with coconut oil and use maple syrup instead of honey. You can also add a pinch of cayenne pepper for a subtle heat.
Watch Video Of How Honey Glazed Carrots and Parsnips Works
I always keep this carrots and parsnips recipe in my back pocket for family gatherings. It is easy to scale up for a crowd and the leftovers are just as good the next day.
Store any extras in a sealed container in the fridge for up to four days. To reheat just pop them in a hot oven or air fryer to bring back that roasted texture.
I like to serve them alongside roasted chicken or pork but they also work well with a simple salad for a lighter meal. This dish is reliable and always gets compliments so I know it will be a hit at your table too.
❓ Frequently Asked Questions About Honey Glazed Carrots and Parsnips
1. Do I need to peel the carrots and parsnips?
Yes you should peel both vegetables. The skin on parsnips can be tough and a little bitter. Carrot skins are edible but peeling gives a smoother texture. Just use a vegetable peeler to remove the outer layer before cutting.
2. Can I add other vegetables to this recipe?
Absolutely. Potatoes sweet potatoes or turnips work well with carrots and parsnips. Just cut them into similar sized pieces so everything cooks at the same rate. You can also add onions or garlic cloves for extra flavor.
3. What temperature should I roast them at?
I recommend 400 degrees Fahrenheit. This high heat helps caramelize the natural sugars and gives a nice golden brown exterior. Roast for about 25 to 30 minutes flipping halfway through for even cooking.
4. How do I keep the vegetables from getting soggy?
Make sure they are spread out in a single layer on the baking sheet. Do not overcrowd the pan. If they are too close together they will steam instead of roast. Use a large sheet pan and leave space between each piece.
5. Can I make this recipe ahead of time?
Yes you can roast them up to a day in advance. Let them cool completely then store in an airtight container in the fridge. Reheat in a 350 degree oven for about 10 minutes to bring back the crispness.
This steak and rice recipe combines tender, juicy steak with fluffy rice, creating a hearty and satisfying meal. The steak is cooked to perfection with a savory…
This vibrant, non-alcoholic punch combines tropical fruit juices with a hint of citrus for a refreshing party drink. It is easy to make in large batches and per…
A warm and crispy baked Italian hoagie loaded with cured meats, melted provolone cheese, and tangy pepperoncini. This sandwich is assembled on a crusty roll and…
