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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
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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
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