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Honey roasted carrots and parsnips.
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5 from 6 votes

Honey Roasted Carrots and Parsnips

Honey roasted carrots and parsnips with fragrant thyme. An easy to make root vegetable side dish and the perfect addition to any roast dinner or Christmas lunch.
Course Side Dish
Cuisine British
Keyword honey roasted carrots and parsnips, honey roasted root vegetables
Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings 6
Calories 165kcal
Author Beth Sachs

Ingredients

  • 6 Carrots
  • 4 Parsnips
  • 2 tablespoon Olive Oil
  • 2 tablespoon Honey
  • ½ teaspoon Dried Thyme
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Instructions

  • Preheat the oven to 220°C (200 fan/ Gas 7).
  • Peel and halve the carrots lengthways, and peel and cut the parsnips into quarters (removing any woody cores). Lay the carrots and parsnips onto a baking tray, making sure they have plenty of space and are in one layer.
  • Whisk together the oil and honey and brush over the carrots and parsnips.
  • 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.
  • 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).

Notes

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.
 
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.
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Honey Roasted Carrots and Parsnips
Amount per Serving
Calories
165
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
53
mg
2
%
Potassium
 
587
mg
17
%
Carbohydrates
 
30
g
10
%
Fiber
 
7
g
29
%
Sugar
 
14
g
16
%
Protein
 
2
g
4
%
Vitamin A
 
10194
IU
204
%
Vitamin C
 
21
mg
25
%
Calcium
 
59
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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