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5 from 2 votes

Honey Roasted Carrots and Parsnips

These Honey Roasted Carrots and Parsnips make the perfect side dish for a Sunday roast or special occasions such as Christmas or Thanksgiving. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, british
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 4 people
Calories: 176kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 large baking sheet

Ingredients

For the Honey Glaze

  • 1 ½ tablespoon honey
  • 2 tablespoon olive oil
  • 2 cloves garlic (pasted)
  • 1 tablespoon wholegrain mustard
  • 4 sprigs thyme (finely chopped)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon allspice

For the Vegetables

  • 500 g carrots (cut into chunks)
  • 500 g parsnip (cut into chunks)
US Customary - Metric

Instructions

Preparing the Honey Glaze

  • Preheat the oven to 180° C (360° F).
  • Finely chop the thyme leaves, turn the garlic into a paste, and set them aside.
  • Whisk together honey, olive oil, garlic, wholegrain mustard, finely chopped thyme, salt, pepper, and allspice in a large bowl. Set it aside.

Roasting the Vegetables

  • Peel and cut the vegetables into similar size and shaped chunks, and add them into the bowl with honey glaze.
  • Stir well until all the carrots and parsnips are covered with the honey glaze.
  • Nicely arrange the vegetables in a baking tray on a single layer.
  • Place them in preheated oven and bake for 40 - 45 minutes, until they are nicely caramelized and tender.
  • Garnish with chopped herbs and serve warm along with your favorite roast dishes.

Notes

  • Cut the carrots and parsnips into similar size and shaped chunks. This will give you evenly cooked vegetables.
  • Use a tray large enough to fit the vegetables in one layer without overcrowding it to ensure nicely caramelized and evenly cooked vegetables.
  • Replace the honey with maple syrup if you want to make this side dish vegan-friendly.
  • The leftover honey-roasted parsnips and carrots would keep for up to five days when refrigerated in an airtight container.
  • You can peel and cut the vegetables a day before and keep them refrigerated in an airtight container.
  • Also, you can prepare the honey glazing up to 2 days in advance and keep it refrigerated in a jar or a container.

Nutrition

Calories: 176kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 722mg | Potassium: 897mg | Fiber: 10g | Sugar: 18g | Vitamin A: 20936IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 1mg