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.
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
- 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
- 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.
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.
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.
💭 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
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.
Most parsnips should, like carrots, be peeled before roasting. However, if the parsnip is very skinny, you can choose not to peel it.
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
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
Hot Honey Roasted Carrots and Parsnips
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.
Leave a Reply