Honey Roasted Carrots and Parsnips



Honey roasted carrots and parsnips with rosemary and thyme – easy to prepare and delicious to eat. The perfect accompaniment to your roast dinner.

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Honey roasted carrots and parsnips with rosemary and thyme - easy to prepare and delicious to eat. The perfect accompaniment to your roast dinner.

Anyone reading my blog this week will have noticed a theme emerging. Now the summer has officially ended, I’m back in full roast dinner mode.

There’s another motive behind this new found desire to share everything roast dinner. I’ve entered into stealth Christmas mode. It’s that time when secretly everyone’s thinking about Christmas, but it’s a bit too early because you have to get Halloween out of the way first (or is it just me?).

Honey roasted carrots and parsnips with rosemary and thyme - easy to prepare and delicious to eat. The perfect accompaniment to your roast dinner.

I mentioned in my perfect roast potatoes post a couple of days ago that I’m not a huge fan of the Autumn and Winter. However, I’m a huge fan of Christmas. So, ever since Daniel started back at school and the evenings started getting darker, I’ve been thinking about Christmas.

I accept that it’s actually far too early to be sharing Christmas recipes, so I’m stealthily sharing them under the disguise of roast dinners. The great thing is that they’re just as perfect for your regular Sunday roast as they will be on the big day and by sharing them now it gives you the chance to try them out a few times before the big day comes!

Honey roasted carrots and parsnips with rosemary and thyme - easy to prepare and delicious to eat. The perfect accompaniment to your roast dinner.

Honey roasted carrots and parsnips

Active Time: 10 minutes

Total Time: 45-55 minutes

Serves 4 (easily increased to serve as many as you need)

Ingredients

  • 4 medium carrots
  • 4 medium parsnips
  • 2 tsp olive oil
  • 2 tsp runny honey
  • A few sprigs of fresh rosemary and thyme
  • A pinch of salt

Method

  1. Pre-heat the oven to 220ºC/200ºC
  2. Peal the carrots and parsnips and chop the larger ones lengthways into halves/quarters so that all pieces are about 1-2cm wide.
  3. Put the carrots and parsnips into a baking tray, ensuring that they all have a bit of space.
  4. 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.
  5. 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.
  6. Once they’re cooked, they’re ready to serve.

Honey roasted carrots and parsnips with rosemary and thyme - easy to prepare and delicious to eat. The perfect accompaniment to your roast dinner.

Nutritional Information

Calories: 177 kcal (9%), Fat: 4.1g (6%), Saturated Fat: 0.6g (3%), Carbohydrates: 30.2g (12%), Sugar: 15.0g (17%), Fibre: 9.3g (39%), Protein: 3.4g (7%), Salt: 0.3g (6%)

2 of your 5-a-day fruit and vegetables

Salt excludes any seasoning added during cooking.

This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

  • Suitable for vegetarians
  • Gluten-Free
  • Dairy-Free
  • Egg-Free
  • Nut-Free
  • Soy-Free
  • Corn-Free

The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

Honey roasted carrots and parsnips with rosemary and thyme - easy to prepare and delicious to eat. The perfect accompaniment to your roast dinner.


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19 Comments:

  1. Oooh, these look so lovely – perfect for Christmas day. I’m glad it’s not just me who’s already thinking about Christmas food!!

    • Glad it’s not just me too 🙂 I bought some new Christmas cookie cutters yesterday so I think I may move from stealth Christmas cooking to the full-on version very soon!

  2. Those carrots and parsnips look lovely! My mother used to make honeyed carrots (in the microwave though) but I was never a fan, but this could be the secret to getting my kids to eat carrots! I’ll try this with maple syrup to make it vegan 🙂

    • I’ve not tried microwaved honeyed carrots before – you’ve not tempted me to give it a go! I’ve not tried this recipe with maple syrup, let me know how it goes.

  3. I love roasted roots and often do honey roasted parsnips but I have never tried adding carrots in too. I must try it next time x #TastyTuesdays

    • Thanks Kirsty. I love roasted carrots as I find they have more flavour. it’s also so much easier to chuck them in with the parsnips rather than doing something separately.

  4. Gorgeous, perfect for a special dinner

  5. What a lovely recipe. Roasted carrots are about a million times nicer than boiled ones! And they hold together better as well which I’m finding is good for feeding to my baby as well. Thanks for linking up with #CookBlogShare this week x

  6. These looks amazing! I love it! I will need to make some for my boy too. He loves honey! Thanks for the idea. #TastyTuesday

  7. Hi Charlotte,

    I just came across your recipe and noticed an inconsistency. In the ingredients lists it says 2 tsp olive oil, 2 tsp runny honey. In the directions it says 1 tsp olive oil, 1 tbsp honey. So which is correct? Thanks

    • Charlotte Oates

      Thanks for pointing that out Brooke. The ingredients list was right, I’ve now fixed the recipe instructions so they say the same thing.

  8. Look absolutely GORGE !!!….Cant wait to try this out and put this dish on the Christmas table…Thank you so much !!!

  9. I make these but they often come out soggy where do you think I’m going wrong

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