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These roasted parsnips and carrots are full of flavor! This simple, honey-roasted parsnips and carrots recipe balances sweetness and warm spices, and pairs perfectly with any meal!
What You'll Need For Honey Roasted Parsnips and Carrots:
Ingredients:
- Carrots (1 lb)
- Parsnips (1 lb)
- Extra Virgin Olive Oil
- Garlic
- Honey
- Ginger
- Nutmeg
- Coriander
- Thyme or Parsley
- Salt and Pepper
Equipment:
How To Make Roasted Parsnips and Carrots:
For the first step, the carrots and parsnips are cut into 2-3" long strips and then tossed with the olive oil, honey, garlic, thyme, and spices in a large mixing bowl (or baking dish).
Peeling is optional; some people prefer the gritty texture, as I do. Make sure to wash it completely before prepping.
After seasoning, transfer the vegetables to a baking dish and spread them out evenly. Bake for 25 to 30 minutes, rotating halfway, or longer if needed to achieve browning.
Serve with your favorite main dish or as a tasty holiday side dish!
How to Store it:
Store the vegetables in an airtight container (let cool first). Refrigerate for 3 to 5 days or freeze for up to 3 months.
Variations:
This side dish is naturally gluten-free and vegetarian!
For a vegan version: Use maple syrup in place of the honey.
Other root vegetables to try: Sweet potatoes, turnips, rutabaga, and winter squash!
Try topping it with nuts or toasted breadcrumbs for a crunchy texture! Or serve with a dollop of plain yogurt to complement the warm spices.
Other Recipes to Try:
Honey Roasted Parsnips and Carrots
These roasted parsnips and carrots are full of flavor! A simple honey-roasted parsnip and carrot recipe balanced with warm spices and sweetness that pairs perfectly with any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 lb carrots, peeled and trimmed, cut into 2-3" strips
1 lb parsnips, peeled and trimmed, cut into 2-3" strips
3 tablespoons extra virgin olive oil
3 tablespoons pure honey
3 garlic cloves, minced
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground ginger
1 teaspoon ground coriander
½ teaspoon ground black pepper
2 tablespoons fresh thyme or parsley leaves, chopped
Instructions
Preheat oven to 425 degrees Fahrenheit. Set aside an 8" x 8" or 9" x 13" baking dish.
In a large mixing bowl, mix and toss together all of the ingredients (the olive oil and honey should coat all of the root vegetables). Transfer to the baking dish and bake for 25 to 30 minutes or until browning occurs.
Sprinkle with additional parsley or thyme. Serve with your favorite main dish!
Notes
To make this vegan, substitute maple syrup for the honey.
This recipe is naturally gluten-free!
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