How to Make Honey Roast Parsnips and Carrots (Video Tutorial Included)

Want to make insanely delicious honey roast parsnips and carrots without any of the fuss? I’ve totally got your back! With no pre-boiling and minimal prep, the oven literally does all the hard work for you here. Team these beauties up with my crazy crispy roast potatoes recipe too and you have got yourself the best Sunday/Christmas/Thanksgiving dinner EVER! Want to really impress everyone? Throw in these bad boy pigs in blankets and I promise they will never want to leave!

Honey roast parsnips and carrots with rosemary in a bowl

Every family has their own traditions when it comes to Christmas dinner. Roasted vegetables have pretty much always been a part of mine. I consider them to be a Christmas dinner essential! Along with brilliantly crispy roast potatoes of course.

Honey roast parsnips and carrots with rosemary in a bowl

But they’re not everyone’s cup of tea… kids especially don’t seem to take to vegetables as easily as us grown ups. So what’s the answer? Well, didn’t Mary Poppins once say, “A spoonful of sugar helps the medicine go down.”? Well that’s the ticket right there – honey!

Honey roast parsnips and carrots with rosemary in a bowl

Dietary Alternatives for Honey Roast Parsnips and Carrots

A little bit of honey encourages a beautiful caramelisation that tastes absolutely divine! Cooking for vegans? You could try using agave syrup or golden syrup in place of the honey. Want a different approach altogether? Why not try a tablespoon or two of a nice balsamic vinegar? It will result in a similar caramelisation but have a deeper, sharper flavour.

Honey roast parsnips and carrots with rosemary in a bowl

Want to impress with your cooking skills?

Top Tips for Making Honey Roast Parsnips and Carrots

  • Cut all the vegetables so they’re roughly the same size. This will help them cook more evenly.
  • Give your roast vegetables a good mix about half way through the cooking time to even out that beautiful caramelisation & prevent burning.
  • Remember – the bigger your vegetables, the longer they will take to cook. The smaller they are, the faster they will cook.
  • Have you cut them a different size to me? This WILL affect the cooking time! Make sure you keep a close eye on them.
  • The rosemary will not look pretty after being cooked. Save a fresh sprig or two for presentation purposes to give them a wow factor on the table!

 

Honey roast parsnips and carrots with rosemary in a bowl

Other Side Dishes You May Like

 

Honey roast parsnips and carrots with rosemary in a bowl

How to Make Honey Roast Parsnips and Carrots

Here is what you will need to serve 4-5 as a side.

(For a printer friendly version, see the recipe card at the end of this post)

  • 350g (12 oz) / x 3 Parsnips
  • 300g (10.5 oz) / x 4 Carrots
  • 2-3 tbsp Olive Oil
  • 1 tbsp Honey
  • Salt
  • 6 Rosemary Sprigs (Plus extra for presentation)

 

Essential Equipment

  • Roasting Tray

 

Preheat your oven to 210°C/Fan 200°C / 410F.

Let’s start making your honey roast parsnips and carrots by peeling the vegetables. (I find it easiest to use a speed peeler.)

peeled carrots and parsnips on a chopping board

Now we need to cut them to size. This bit is quite important in the grand scheme of things! If we do it right, everything will cook evenly and become beautifully caramelised.

We need to make sure they’re roughly the same sort of size. I realise this can be a little tricky as parsnips occasionally have a very thin tip – with that in mind, I usually cut them into 5cm / 2″ batons.

chopped carrots and parsnips on a chopping board

Next, tip your prepared vegetables out into a roasting dish. Don’t worry about spreading them out evenly at this point as we’ve got some flavour to add yet!

carrots, parsnips and rosemary in a roasting dish

Next, add the olive oil, honey and season generously with salt. Now get your hands in there and give it a really good mix to ensure everything is evenly coated.

Finally, dot the rosemary sprigs throughout the roasting dish.

carrots, parsnips and rosemary in a roasting dish

All that’s left to do is place it in the oven to cook for around 35 minutes. Make sure you give it a good mix around at the halfway mark to prevent any burning and even out that lovely caramelisation!

Honey roast parsnips and carrots with rosemary in a roasting tray

To serve – remove the rosemary sprigs, place them into a warmed serving bowl/dish and pop in a couple of fresh rosemary sprigs to make them look a million dollars.

Honey roast parsnips and carrots with rosemary in a bowl

Have you Made This Recipe?

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Honey roast parsnips and carrots with rosemary in a bowl

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Honey roast parsnips and carrots with rosemary in a bowl

Honey roast parsnips and carrots with rosemary in a bowl

 

How to Make Honey Roast Parsnips and Carrots

How to Make Honey Roast Parsnips and Carrots

Yield: 5 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Make your Sunday/Christmas/Thanksgiving dinner roast vegetables LIKE A BOSS with this easy & delicious roast parsnips and carrots recipe.

Ingredients

  • 350 g Parsnips, (About x 3)
  • 300 g Carrots, (About x 4)
  • 2-3 tbsp Olive Oil
  • 1 tbsp Honey
  • Salt
  • 6 Rosemary Sprigs , (Plus extra for presentation)

Essential Equipment

  • Roasting Tray

Instructions

  1. Preheat oven to 210°C/Fan 200°C.
  2. Peel the parsnips and carrots and cut into even 5 cm (2") batons.
  3. Place into a roasting dish and add the olive oil and honey. Season well with salt and mix it all together using your hands.
  4. Scatter over the rosemary sprigs and cook for 35 minutes until soft and caramelised. Mix halfway through the cooking time.
  5. Remove the cooked rosemary sprigs and serve immediately in a bowl with some fresh rosemary for presentation.

Notes

For US measurements please see the recipe within the blog post.

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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving:Calories: 231 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 159mg Carbohydrates: 21g Fiber: 5g Sugar: 9g Protein: 1g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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