parsnips and carrots recipe

Written ByJenny Smyth Posted on
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The Best parsnips and carrots recipe

I’m so excited to share with you one of my family’s favorite recipes – a delicious and healthy parsnips and carrots dish that’s perfect for any occasion. As a busy mom, I’m always on the lookout for recipes that are easy to make, packed with nutrients, and loved by everyone in the family. This recipe checks all those boxes and more.

The combination of sweet and earthy parsnips and crunchy carrots is a match made in heaven, and the best part is that it’s incredibly easy to prepare. Simply peel and chop the vegetables, toss them with some olive oil, salt, and pepper, and roast them in the oven until they’re tender and caramelized. It’s a game-changer for mealtime, trust me!

My kids devour this dish in seconds, and I love that it’s a great way to get them to eat their veggies. Plus, it’s amazing how something so simple can be so packed with flavor. I like to serve it as a side dish or add it to a bed of quinoa or rice for a complete meal.

The possibilities are endless! My husband loves it too – he’s always asking me to make it again. And let’s not forget about the health benefits – parsnips are rich in vitamins A and C, while carrots are high in vitamin A and fiber.

It’s a win-win situation all around! So go ahead, give this recipe a try, and I promise you won’t be disappointed.

Honey Roasted Parsnips and Carrots

Honey Roasted Parsnips and Carrots

4.8 from 1118 votes

This simple side dish combines sweet parsnips and carrots with a honey glaze, roasted until tender and caramelized. The natural sugars in the vegetables intensify during roasting, creating a deliciously sweet and savory accompaniment to any meal.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Vegetables

4 medium parsnips, peeled and cut into 2-inch sticks
4 medium carrots, peeled and cut into 2-inch sticks
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme leaves (optional)

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Line a baking sheet with parchment paper for easy cleanup.
3In a large mixing bowl, combine the parsnip and carrot sticks.
4Drizzle with olive oil and honey, then sprinkle with salt and pepper.
5Toss well to coat all pieces evenly.
6Spread the vegetables in a single layer on the prepared baking sheet.
7Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and golden brown at the edges.
8Remove from the oven and sprinkle with fresh thyme leaves if desired.
9Serve immediately while warm.

🔧Equipment

Baking sheet
Parchment paper
Mixing bowl
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 360mg🌾Total Carbs: 38g🥦Dietary Fiber: 8g🍬Sugars: 18g🥩Protein: 3g

📝Notes

For a savory variation, replace honey with balsamic vinegar and add a clove of minced garlic. Ensure vegetables are cut into similar sizes for even cooking.

Watch Video Of How Honey Roasted Parsnips and Carrots Works

This parsnips and carrots recipe is always a hit with my family – whether we’re having it as a side dish or adding it to a bed of quinoa or rice for a complete meal. The best part is that it’s incredibly easy to make ahead of time – just toss the chopped vegetables with some olive oil, salt, and pepper, then roast them in the oven until they’re tender.

If you’re planning on storing leftovers for later use, simply let them cool completely before transferring them to an airtight container in the fridge. Reheat as needed by tossing them with some olive oil or butter over low heat until warmed through.

❓ Frequently Asked Questions About Honey Roasted Parsnips and Carrots

Q: What type of parsnips should I use for this recipe?

A: You can use either sweet or regular parsnips for this recipe. Sweet parsnips will give you a sweeter flavor, while regular parsnips will have a slightly nuttier taste.

Q: Can I use other types of vegetables instead of carrots?

A: Yes, you can use other types of vegetables like Brussels sprouts or broccoli instead of carrots. Just adjust the cooking time accordingly.

Q: How long do I need to roast the parsnips and carrots?

A: Roasting time will depend on your oven temperature and personal preference for tenderness. Aim for 20-25 minutes at 425°F (220°C) or until they’re tender.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the parsnips and carrots up to 24 hours in advance and store them in an airtight container in the fridge.

Q: Do I need to peel the parsnips before roasting?

A: No, you don’t need to peel the parsnips before roasting them – just peel them after they’re cooked if you prefer.

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