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honey roasted carrots and parsnips

Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips

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Honey Roasted Carrots and Parsnips
Honey Roasted Carrots and Parsnips



These honey roasted carrots and parsnips are an easy side dish that are ready in just 40 minutes, so perfect for your Sunday roast or any meal.

Roasting the vegetables brings out their natural sweetness, and the honey adds a gorgeous shine to the caramelised edges, that is difficult to resist.

And the best bit? They can cook at the same time as your roast potatoes, so you can put them in and forget them.


  • Carrots large, long carrots work best as it’s easier to but them the same size as the parsnips.
  • Parsnips – avoid really thin parsnips with spindly ends as they tend to burn.
  • Oil – vegetable oil or olive oil which helps to stop the butter from burning.
  • Butter – this gives a rich flavour to the vegetables.
  • Salt – ideally flaked sea salt.
  • Pepper – freshly ground black pepper.
  • Parsley – fresh parsley for garnish.


  • Oven proof roasting dish
  • Sharp knife


  • Pre-heat the oven to 220ºC/200ºC fan.
  • Peal the carrots and parsnips and chop the larger ones lengthways into halves/quarters so that all pieces are about 1-2cm wide.
  • Put the carrots and parsnips into a baking tray, ensuring that they all have a bit of space.
  • Mix the olive oil (2 tsp) and honey (2 tsp) in a cup and brush over the carrots and parsnips. Lay over the sprigs of rosemary and thyme and season with salt.
  • Put into the oven and roast for 35-45 minutes (until they’re soft with a little bite). Give the tray a shake every now and again to help them cook evenly.
  • Once they’re cooked, they’re ready to serve.


Cut the parsnips and carrots in half through the equator. Slice the thicker top ends in half lengthways and then each half into 3. Cut the smaller lower half into 2.

Put the butter and oil into a roasting tin and place in the oven.

Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.

Add the vegetables to the dish and stir so that they are all coated evenly.

Season with the salt and pepper.


The honey-roasted root vegetables are best eaten fresh, straight from the oven.

Get ahead tip! Peel the carrot and parsnips the night before and leave them in a sealed container in the fridge.

Leftovers can be stored in the fridge and reheated. For best results reheat in the oven for 15 -20 minutes at 200c (180 fan). It’s best to cover them in foil to prevent burning.



Roast for 20 minutes and then add the honey to the dish.

Stir so that all the vegetables are turned over and coasted in the honey.

Roast for a further 20 minutes until crisp and golden.

Transfer the honey roasted carrots and parsnips to a serving dish.

Chop the parsley and scatter over to serve.

Do you need to parboil parsnips?

There is no actual need to parboil parsnips before roasting.

This was often done in the past for old woody parsnips, to stop them drying out. The inner core of the parsnips was often removed too.

A good tip is to put the prepared vegetables in a bowl and pour over the water from parboiling potatoes. Leave them in the water then drain before roasting. This ensures tender vegetables without extra cooking.

Can you peel and prepare the root vegetables in advance?

You can peel and chop the carrots and parsnips up to 48 hours before, and place them in a sealed container in the fridge until needed.

Do I need to peel the carrots and parsnips before roasting?

Personally, I do tend to peel the carrots and parsnips before roasting, but feel free to leave the skins on if you prefer. Wash and scrub the carrots and parsnips, then thoroughly dry them before roasting.

Honey-Glazed Roasted Carrots and Parsnips


2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

Step 1

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.

Step 2

Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)

Step 3

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.


Honey Roasted Carrots and Parsnips
Honey Roasted Carrots and Parsnips


Honey Roasted Beets, Carrots and Parsnips










I’m a huge fan of roasting vegetables. Preparing them requires minimal effort and cutting up a bunch of vegetables for a dish is a great way to practice your knife skills. I’m always testing out combinations of vegetables to roast and this is one of my new favorites.

Beets, carrots and parsnips all have a natural sweetness to them. Honey helps to enhance the sweetness. There’s also a mild earthy flavor that comes through from this combination. This trio of vegetables is roasted together with garlic and thyme. A little fresh lemon juice is squeezed on at the end.



  • Look for beets that are firm, unbruised, with smooth skin. Avoid bunches with wilted leaves. The leaves should be dark green.
  • Cut off the greens before storing. Leave 1 inch of the stem attached.
  • Don’t toss those greens! Fresh beet greens are good for 2 -3 days. Use them in a soup or salad. Better yet, sauté them in a little olive oil, with salt and pepper. Throw a little shallot into while you’re at it.
  • Beets can be stored in a silicone storage bag or plastic bag for up to three weeks in the refrigerator.


  • Look for carrots that are bright orange with no splits in the skin.
  • Remove carrot green tops then store the carrots in a silicone storage bag or plastic bag in your refrigerator’s vegetable crisper.
  • Carrots can be stored in a silicone storage bag or plastic bag for 7 – 10 days in the refrigerator.


  • Look for small to medium sized parsnips that are white with no yellow or brown color on the skin.
  • Parsnips can be stored in a silicone storage bag or plastic bag for up to two weeks in the refrigerator.



  • Squeeze lemon juice on your hands, rub them together, then rinse with soap and warm water.
  • If your hands are heavily stained, soak them in lemon juice (two lemons) for a few minutes then rinse with soap and warm water.
  • You can wear food grade disposable gloves to avoid staining your hands at all. Make sure the gloves are 100% latex free, non-sterile and powder free. The box will list if the gloves are safe for food handling.


  • Cut a lemon in half. Sprinkle coarse salt and lemon juice onto the cutting board and scrub the board the lemon half. Use the sides of the for extra abrasion while cleaning. Rinse with warm water and repeat if necessary.
  • You can substitute baking soda for the coarse salt.



  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme minced
  • 2 tablespoons olive oil
  • 2 tablespoon honey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 carrots peeled, cut into even sized chunks
  • 3 parsnips cut into even sized chunks
  • 3 beets peeled, cut into 1 1/2” chunks
  • 1 lemon juiced


Honey Roasted Carrots and Parsnips
Honey Roasted Carrots and Parsnips


Sheet pan
Parchment paper
Vegetable peeler

Handheld citrus juicer

Trim the top and bottom of the beets. Peel the beets with a vegetable peeler then cut into chunks (about 1 1/2”).

Peel the parsnips with a vegetable peeler then cut into even sized chunks.

Peel the carrots with a vegetable peeler then cut into even sized chunks.

In a small bowl mix together garlic, thyme, olive oil, honey, salt and pepper. Place the vegetables on the parchment lined sheet pan. Pour the garlic thyme and oil mixture over the vegetables and coat evenly. Make sure the vegetables are spread out evenly on the pan. Put the vegetables into a preheated 400-degree oven for 40 – 45 minutes. Check doneness by piercing with a fork. Transfer vegetables to a serving bowl. Squeeze fresh lemon juice over vegetables and serve.


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