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!
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. If veggies are your thing, you’ll LOVE my easy vegetable wellington too! It’s perfect for vegetarians and vegans : )
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!
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.
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!
Other Side Dishes You May Like
- Ultimate Roast Vegetables Recipe
- Crispy Roast Potatoes
- Bacon Halloumi Bites
- Pigs in Blankets Recipe
- Halloumi Prosciutto Bites
- Roast Potatoes Hearts (Make them in your favourite Christmas shapes!)
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
- 6 Rosemary Sprigs (Plus extra for presentation)
- 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.)
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.
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!
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.
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!
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.
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- 350 g Parsnips, (About x 3)
- 300 g Carrots, (About x 4)
- 2-3 tbsp Olive Oil
- 1 tbsp Honey
- 6 Rosemary Sprigs , (Plus extra for presentation)
- Roasting Tray
- Preheat oven to 210°C/Fan 200°C.
- Peel the parsnips and carrots and cut into even 5 cm (2") batons.
- Place into a roasting dish and add the olive oil and honey. Season well with salt and mix it all together using your hands.
- Scatter over the rosemary sprigs and cook for 35 minutes until soft and caramelised. Mix halfway through the cooking time.
- Remove the cooked rosemary sprigs and serve immediately in a bowl with some fresh rosemary for presentation.
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: 231Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 159mgCarbohydrates: 21gFiber: 5gSugar: 9gProtein: 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.