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Honey Roasted Carrots and Parsnips is delightful side dish of tender roasted vegetables coated in a mouthwatering honey butter sauce. Effortless to prepare, this recipe is the perfect side dish during cooler seasons and the holidays.
This is one of my favorite rustic side dishes to make with fresh root vegetables from my local farmers market. Parsnips are in season in Fall and Winter.
Honey Roasted Carrots and Parsnips Ingredients
To make honey glazed carrots and parsnips, you will need the following ingredients (go to the recipe below for exact quantities and instructions):
- Carrots: You can substitute them with baby carrots or other root vegetables like sweet potatoes.
- Parsnips: If you don’t have parsnips, use additional carrots or substitute with turnips or rutabaga.
- Salted Butter: If you prefer unsalted butter, you can use that instead and adjust the amount of salt accordingly.
- Honey: Maple syrup or agave nectar can be used as substitutes for honey.
- Dried Thyme: Fresh thyme can be used instead, but you may need to increase the amount.
- Nutmeg: If you don’t have nutmeg, you can omit it or substitute it with cinnamon or allspice.
- Sea Salt: Regular table salt can be used instead of sea salt.
How to Oven Roast Carrots and Parsnips
- Preheat the oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper or aluminum foil.
- Lay the carrot and parsnip wedges in an even, single layer on the prepared baking sheet.
- Whisk the salted melted butter, honey, thyme, nutmeg, and sea salt in a small mixing bowl until combined.
- Remove 3 Tablespoons of the honey butter sauce and set to the side in a small bowl for now.
- Slowly drizzle the rest of the sauce over the carrots and parsnips, then toss with your hands to coat.
- Spread the carrots and parsnips over the prepared baking sheet in a single layer.
- Cook the vegetables in the oven for 10 minutes, then flip them and bake for another 10 minutes or until they are soft enough for a fork to press through quickly.
- Change the heat on the oven to broil and cook for another 3-5 minutes until the vegetables get blister spots and the honey is caramelized.
- Remove the vegetables from the oven in a large serving dish and drizzle on the remaining sauce before serving, garnished with fresh thyme, optional. Serve hot.
Storage Instructions
Store room temperature leftovers in the refrigerator in an airtight container or a resealable plastic bag for 3-4 days. When ready to enjoy the leftovers, reheat them in the oven or microwave until warm. The flavors may intensify slightly as they sit, making them even more delicious the next day. Please be aware that reheating them in the microwave will likely make them softer than before.
FAQs
Roasted Vegetables can be frozen, but the texture may change upon thawing and reheating. You can freeze roasted carrots and parsnips for 2-3 months. When ready to use them, thaw the vegetables in the refrigerator overnight, then reheat them in the oven or microwave until heated through. While the taste will still be enjoyable, the texture might be slightly softer after freezing.
Parsnips have a distinct flavor that is often described as sweet, earthy, and nutty. They have a similar taste to carrots but slightly sweeter. When cooked, parsnips become tender and develop a caramelized, almost buttery taste.
How to Cut Carrots into Wedges
Cutting carrots into wedges for this recipe provides more surface area for the honey butter sauce to coat, resulting in deliciously caramelized and flavorful roasted vegetables.
First, scrub the carrots with a vegetable brush or a clean cloth remove any dirt or debris. Trim off both ends. Cut them in half lengthwise. If they are thick, you may need to cut them into quarters lengthwise. Take each halved or quartered piece and cut diagonally into long wedges.
More Vegetable Side Dish Recipes
Honey Roasted Carrots and Parsnips
Ingredients
- 1 pound carrots scrubbed and cut into long wedges
- 1 pound parsnips scrubbed and cut into long wedges
- 5 Tablespoons salted butter melted
- 3 Tablespoons honey
- ½ teaspoon dried thyme
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- Fresh thyme optional garnish
Instructions
- Preheat the oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper or aluminum foil.
- Lay the carrot and parsnip wedges in an even, single layer on the prepared baking sheet.
- Whisk the salted melted butter, honey, thyme, nutmeg, and sea salt in a small mixing bowl until combined.
- Remove 3 Tablespoons of the honey butter sauce and set to the side in a small bowl for now.
- Slowly drizzle the rest of the sauce over the carrots and parsnips, then toss with your hands to coat.
- Spread the carrots and parsnips over the prepared baking sheet in a single layer.
- Cook the vegetables in the oven for 10 minutes, then flip them and bake for another 10 minutes or until they are soft enough for a fork to press through quickly.
- Change the heat on the oven to broil and cook for another 3-5 minutes until the vegetables get blister spots and the honey is caramelized.
- Remove the vegetables from the oven in a large serving dish and drizzle on the remaining sauce before serving, garnished with fresh thyme, optional. Serve hot.
Notes
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.