Honey Roasted Carrots & Parsnips

Delicious honey roasted carrots and parsnips with fragrant thyme. The perfect addition to any roast dinner or Christmas lunch.

Honey brings out the wonderful sweetness of the carrots and parsnips in this easy-to-prepare roasted root vegetable side dish.

The recipe always features as part of our Christmas dinner, as well as regular roast dinners throughout the year!

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQs
• 🍽️ More family-friendly recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

• Easy to make roast root vegetable side dish
• Perfect accompaniment to roast dinners and Christmas lunch
• Vary the herbs to suit your tastes

🥘 Ingredients

• Carrots - 6 medium carrots, peeled and cut in half lengthways. Try and choose carrots of a similar size so that they cook evenly.
• Parsnips - 4 medium sized persnips, peeled and quartered. Remove any woody cores.
• Honey - a clear runny honey is best for this recipe. You could substitute for maple syrup if you are serving this dish to vegans.
• Thyme - I used dried thyme but use fresh if you have it to hand.
• Olive Oil
• Salt and Pepper

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

1. Peel and halve the carrots lengthways, and peel and cut the parsnips into quarters (removing any woody cores).
2. Lay the carrots and parsnips onto a baking tray.
3. Whisk together the oil and honey and brush over the carrots and parsnips.
4. Sprinkle over the dried thyme, salt and pepper and turn each carrot and parsnip over in the baking tin to make sure they are fully coated in the honey and oil mix.
5. Roast in the oven for 35-40 minutes until tender, turning the vegetables half way through cooking to ensure they cook evenly (I use a large metal spoon for this).

💭 Top tips

• Use a baking tin large enough so that your veggies aren't overcrowded. This will help them crisp up.
• Make sure the oven has been preheated for 10 minutes prior to placing the roasting tray in the oven. This will help ensure the root veggies cook evenly and crisp up nicely.

🍴 Serving suggestions

Serve the honey-roasted carrots and parsnips as part of a roast dinner, Sunday lunch, or Christmas lunch. My favourite accompaniments include polenta roast potatoes, slow cooker red cabbage, sausage meat stuffing, devils on horseback, carrot and swede mash, creamed cabbage, bread sauce, and roast chicken or turkey.

They are also great served with winter stews and casseroles, such as easy sausage casserole or beef goulash.

📖 Variations

• Add 1 teaspoon of wholegrain mustard to the honey and oil mixture to give the root vegetables a bit of heat.
• Swap the honey for maple syrup for an even sweeter, more caramelised flavour.
• Try using rosemary instead of thyme, or why not use both herbs together? Fresh or dried are both fine to use.
• Sprinkle half a teaspoon of smoked paprika over the dish just before roasting for a real flavour boost!
• If you're serving this recipe as part of Christmas lunch, I like to finish the dish with a sprinkling of freshly toasted pecan nuts.

🥡 Storage

The honey-roasted root vegetables are best eaten fresh, straight from the oven.

Get ahead tip! Peel the carrot and parsnips the night before and leave them in a sealed container in the fridge.

Leftovers can be stored in the fridge and reheated. For best results reheat in the oven for 15 -20 minutes at 200c (180 fan). It's best to cover them in foil to prevent burning.

❓ FAQs

🍽️ More family-friendly recipes

More tasty side dishes from the Effortless Foodie kitchen!

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Recipe

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