Honey Roasted Carrots and Parsnips

Honey roasted carrots and parsnips are a quick and easy side dish that are full of winter flavors. Tender carrots and parsnips are lightly sweetened with honey and sprinkled with salt, pepper, and a touch of cinnamon.

When I was a kid, my family served vegetables one of two ways. Canned or raw. There was no in between.

As an adult with my own family, we love cooking with fresh vegetables. To keep them from getting boring, we add spices or herbs to keep things interesting.

I’m always on the hunt for new ways to add vegetables to our meals. We love easy stuff like sautéed broccoli, roasted brussel sprouts, roasted cabbage wedges, and green beans almondine.

Honey roasted carrots and parsnips are a great way to enjoy root vegetables. They’re naturally sweet and pair well with a number of main dishes.

How to Make Honey Roasted Carrots and Parsnips

This recipe is super simple. The longest, most tedious part is peeling and cutting the carrots and parsnips.

We like the vegetables with quite a bit of bite and just barely softened, so the pieces I cut for the recipe and photos are a little on the thick side.

If you prefer softer, more “done” vegetables, you’ll want to cut the carrots and parsnips significantly thinner, cook them longer, or both.

Start by preheating the oven to 375°F and grabbing a large baking sheet.

Peel and slice the vegetables into 3-inch long pieces. Then, cut those pieces into 1/2-inch thick strips lengthwise.

In a small bowl, whisk together the honey, olive oil, cinnamon, salt and pepper. Toss the sliced veggies with the honey and olive oil mixture.

Place the vegetables onto a large baking sheet. Make sure not to crowd them otherwise they’ll steam instead of roast. Use two pans if needed.

Bake in a preheated oven for 20 to 25 minutes, stir, and return to the oven for another 20 minutes.

After the honey roasted carrots and parsnips finish baking, toss with walnuts and parsley, and serve them hot as a side dish.

Storage

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on 350°F to retain the best texture.

Is it best to parboil parsnips before roasting?

It’s not necessary to parboil parsnips prior to baking or roasting. However, the parboiling process softens the parsnips some so they’re softer and less chewy.

Parboiling only takes a few minutes, and it’s a good way to jump-start the cooking process for root vegetables that may take long time to cook otherwise.

In this case, it’s optional but can improve the texture of the parsnips. It’s all about preference.

Why are my roast vegetables soggy?

Roasted vegetables get soggy when too many wet ingredients are added in combination with the moisture released from the vegetables. On the other hand, if there isn’t enough oil or other wet ingredients, the vegetables will dry out while they roast.

You also need to give them enough room to roast so the moisture can evaporate. Don’t overcrowd your pan.

Whether you’re making these honey roasted carrots and parsnips, roasted potatoes, or regular roasted carrots, it’s important to use the correct amount of oil and don’t overcrowd the pan to ensure the vegetables don’t get soggy or become dry.

What does a parsnip taste like?

A parsnip tastes like a cross between a carrot, a potato, and a turnip. It’s starchy like a potato, sweet like a carrot, and has a slight nuttiness like a turnip.

Parsnips are wonderful roasted, and taste great with fresh herbs like rosemary, thyme, oregano, or even a touch of dill.