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    Home » Recipes » Fall Recipes

    Hot Honey Roasted Carrots and Parsnips

    Published: Dec 5, 2022 by Emily · This post may contain affiliate links.

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    If you need a perfect vegetable side dish for your next dinner, look no further than these hot honey roasted carrots and parsnips! Sweet and spicy, with a little tang, these are the best.

    parsnips and carrots on a plate.

    So, I'm actually allergic to carrots. But only when they're raw! Because of that, I don't tend to eat carrots very often! But, this hot honey roasted carrots and parsnips recipe, I'll keep coming back to forever.

    This recipe is sweet, slightly spicy, and so flavorful! It's also very easy to make. If you've never had a parsnip, you're going to love it! It's starchy and soft when cooked, sort of like a potato! It helps balance out the sweetness of the carrots and honey.

    You can make this recipe with regular honey, but I highly recommend using hot honey, and you can even make your own Homemade Hot Honey! If you have leftovers, you can make Hot Honey Brussel Sprouts!

    Table of Contents:
    • 🎥 Watch the video of this recipe
    • 🍯 Why you'll love Honey Roasted Carrots & Parsnips
    • 🥘 What you need for this recipe
    • 📋 How to make Honey Roasted Carrots & Parsnips
    • 💭 Expert Tips & Tricks
    • Recipe FAQs
    • Related Recipes
    • 📖 Recipe

    🎥 Watch the video of this recipe

    🍯 Why you'll love Honey Roasted Carrots & Parsnips

    • Such an easy recipe! Just roast in the oven and baste with the honey sauce!
    • Simple way to eat more vegetables. I get it, it's hard to get enough vegetables in your diet sometimes. So make these for easy veggies!
    • It's also just delicious! Seriously, these are really good.

    🥘 What you need for this recipe

    Ingredients and Substitutions

    ingredients and labels.
    • Carrots - Large raw carrots with the tops removed. Peel the skin off the carrots before roasting.
    • Parsnips - Whole, large parsnips, peeled!
    • Honey - You can use regular honey, but I really like using homemade hot honey in this recipe.
    • Olive Oil - Or another oil, but I recommend olive oil.
    • Garlic - I like to throw a few cloves of garlic on the sheet pan with the carrots and parsnips, but you don't have to.
    • Butter - This melts into the glaze, you can use vegan butter if you prefer!
    • Balsamic Vinegar - Just a bit adds a nice tang to break up the sweetness.

    Tools and Equipment

    • Sharp Knife
    • Sheet Pan
    • Small Mixing Bowl
    • Basting/Pastry Brush
    • Vegetable Peeler

    📋 How to make Honey Roasted Carrots & Parsnips

    Step 1: Prepare Ingredients

    Pre-heat the oven to 400º Fahrenheit.

    Begin by trimming the top off of the carrots and parsnips and using a vegetable peeler to peel the skin off of carrots and parsnips.

    If you wish, you can slice them in half, longways. I only suggest doing this if the carrots and parsnips are exceptionally large.

    Peel garlic cloves.

    Step 2: Make the Honey Glaze

    In a small, microwave-safe, mixing bowl, add the honey (or hot honey), butter, and balsamic vinegar.

    Place it in the microwave for 30 seconds or until the butter melts, then use a whisk or the basting brush to combine until mixed thoroughly.

    glaze in measuring cup.
    melted glaze in measuring cup.

    Step 3: Roast Vegetables & Finishing Touches

    Add the carrots and parsnips to a large sheet pan and drizzle with olive oil. Use clean hands to mix this so the olive oil coats them entirely.

    Add the garlic cloves.

    vegetables before roasting.
    glazed vegetables on sheet pan.

    Roast for 30-35 minutes at 400º Fahrenheit or until lightly browned and fork-tender.

    Once roasted, remove from oven and use the basting brush to fully coat the vegetables in the honey mixture.

    Sprinkle with a generous amount of salt and fresh cracked pepper.

    Garnish with parsley or chives and serve hot.

    parsnips and carrots on a plate.

    💭 Expert Tips & Tricks

    • You can use regular honey, but I really like using homemade hot honey in this recipe. You can also buy pre-made hot honey.
    • For more browning and a more cooked through texture, try slicing the carrots and parsnips in half lengthwise. If they're already thin, you don't need to do this. I did it with the parsnips but not the carrots, to keep them similar in size.
    • For an even better shot at getting a nice crispy texture, place the sheet pan in the oven while it pre-heats. Just be careful while handling it.

    Recipe FAQs

    Do parsnips need parboiling before roasting?

    Parboiling parsnips is definitely not necessary for this recipe. Roasting them from raw keeps the texture soft and delicious. I found them to be even softer and smoother than the carrots.

    Should you peel parsnips before you roast them?

    Most parsnips should, like carrots, be peeled before roasting. However, if the parsnip is very skinny, you can choose not to peel it.

    How do I prepare carrots and parsnips the night before?

    For this recipe, follow all the instructions and roast them until about 90% of the way done (fork tender but with a bit of a "bite"). Then, when ready to eat, pop them back into the oven at 350º F. until warmed through.

    Related Recipes

    • Healthy Fish Tacos (With Cod)
    • Scallop Crudo with Mango Sauce
    • Risotto al Limone (Lemony Risotto)
    • Easy Hamachi Crudo (Yellowtail Sashimi)

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    📖 Recipe

    carrots and parsnips on a plate.

    Hot Honey Roasted Carrots and Parsnips

    If you need a perfect vegetable side dish for your next dinner, look no further than these hot honey roasted carrots and parsnips! Sweet and spicy, with a little tang, these are the best.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 6 people
    Calories: 219kcal
    Author: Emily

    Equipment

    • Small mixing bowl microwave safe
    • Sharp Knife
    • Vegetable peeler
    • Sheet Pan
    • basting or pastry brush

    Ingredients

    • 3 tablespoon Honey or Hot Honey
    • 1 tablespoon Unsalted butter
    • 1 lb Carrots
    • 1 lb Parsnips
    • ¼` cup Olive oil
    • 1 teaspoon Balsamic vinegar
    • 1 teaspoon Salt more to taste
    • Pepper
    • 3 cloves Garlic

    Instructions

    • Pre-heat the oven to 400º Fahrenheit.
    • Begin by trimming the top off of the carrots and parsnips and using a vegetable peeler to peel the skin off of carrots and parsnips.
    • If you wish, you can slice them in half, longways. I only suggest doing this if the carrots and parsnips are exceptionally large.
    • Peel garlic cloves.
    • In a small, microwave-safe, mixing bowl, add the honey (or hot honey), butter, and balsamic vinegar.
    • Place it in the microwave for 30 seconds or until the butter melts, then use a whisk or the basting brush to combine until mixed thoroughly.
    • Add the carrots and parsnips to a large sheet pan and drizzle with olive oil. Use clean hands to mix this so the olive oil coats them entirely.
    • Add the garlic cloves.
    • Roast for 30-35 minutes at 400º Fahrenheit or until lightly browned and fork-tender.
    • Once roasted, remove from oven and use the basting brush to fully coat the vegetables in the honey mixture.
    • Sprinkle with a generous amount of salt and fresh cracked pepper.
    • Garnish with parsley or chives and serve hot.

    Notes

    • You can use regular honey, but I really like using homemade hot honey in this recipe. You can also buy pre-made hot honey.
    • For more browning and a more cooked through texture, try slicing the carrots and parsnips in half lengthwise. If they're already thin, you don't need to do this. I did it with the parsnips but not the carrots, to keep them similar in size.
    • For an even better shot at getting a nice crispy texture, place the sheet pan in the oven while it pre-heats. Just be careful while handling it.

    Nutrition

    Calories: 219kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 449mg | Potassium: 539mg | Fiber: 6g | Sugar: 16g | Vitamin A: 12688IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Fall Recipes

    • Crispy Hot Honey Brussel Sprouts
    • Creamy Peppermint Espresso Martini
    • White Cheddar Mac and Cheese
    • Mistletoe Margarita (Holiday Cocktail)

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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