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Home » Side Dishes & Sauces » Honey Roasted Carrots and Parsnips

10 October 2015

Honey Roasted Carrots and Parsnips

46.9K shares

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

Skip to the recipe | Recipe FAQs

Cooked honey roasted carrots and parsnips on their baking tray shown from above.

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?).

Cooked honey roasted carrots and parsnips stacked on a white plate.

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 FAQs

If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.

  • Do I need to use equal quantities of parsnips and carrots?
  • Do you need to peel parsnips or carrots before roasting?
  • Is it best to parboil parsnips before roasting?
  • Do you roast vegetables in the oven covered or uncovered?
  • What oil is best to roast carrots and parsnips in?
  • Can I make maple roasted carrots and parsnips?
  • What is runny honey?
  • Can roasted carrots and parsnips be made in advance?
  • What are these roasted carrots and parsnips free from? Who are they suitable for?
  • Other seasonal recipes you might enjoy

Do I need to use equal quantities of parsnips and carrots?

No, you can use any mix of carrots and parsnips that you like or have on hand. You can also use this recipe to just make honey roasted carrots or honey roasted parsnips on their own.

Cooked honey roasted carrots and parsnips zoomed in and focussed on a carrot.

Do you need to peel parsnips or carrots before roasting?

This will depend on the vegetables you use and your preference. Vegetables that have been stored for longer or that were picked later in the growing cycle may have tougher skins than very fresh or young vegetables.

I do prefer to peel my parsnips and carrots but if the skins look in good condition, you can give them a good scrub and roast with the skin on.

Cooked honey roasted carrots and parsnips on their baking tray shown from above.

Is it best to parboil parsnips before roasting?

This is also somewhat down to personal preference. Some people swear by parboiling their parsnips before roasting and others like me, think that it’s an unnecessary extra step.

My recipe roasts the parsnips straight from raw along with the carrots. And they are perfect every time.

Do you roast vegetables in the oven covered or uncovered?

Unless a recipe states otherwise, you should always roast vegetables uncovered. By covering the vegetables, the steam produced as they cook will not be able to evaporate and the vegetables will steam instead of roast.

What oil is best to roast carrots and parsnips in?

I like to use olive oil for roasting as the flavour adds to the finished dish. Do note that I use olive oil and not extra virgin olive oil which is more expensive and better saved for dressings etc where the flavour will really shine.

You can also use vegetable oil to roast these roast carrots and parsnips or any other neutral flavoured oil designed for cooking.

Raw carrots on their baking tray glazed with honey and ready to bake.

Can I make maple roasted carrots and parsnips?

Yes! Just switch the runny honey in the recipe for maple syrup. Make sure to use 100% pure maple syrup and not a maple flavoured syrup as this will affect the taste and may have a tendency to catch and burn.

What is runny honey?

Runny honey or clear honey as it is also known is the natural state of honey. Depending on the chemical composition of the honey, it will crystallise and set at some stage. Set honey is the name given to honey that has already crystallised.

There is no difference in the flavour or quality of runny or set honeys. You can restore a set honey to be runny by standing the jar in a bowl of hot water or scooping some out and warming it gently.

You will need your honey to be runny for this recipe otherwise you won’t be able to mix it with the other ingredients or brush it onto the carrots and parsnips.

Can roasted carrots and parsnips be made in advance?

Yes you can start this recipe in advance and then finish them off just before serving. The best way to do this is to roast the vegetables until they are around two thirds cooked. Once cool, you can store the carrots and parsnips in the fridge until the next day or freeze.

To finish the cooking, make sure the vegetables are fully thawed and continue cooking as before. Because you will be starting with cold vegetables, the final stage of cooking will take a little longer.

Cooked parsnips on their baking tray glazed with honey and ready to serve.

What are These Roasted Carrots and Parsnips Free From? Who are They Suitable For?

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians
  • Gluten-Free
  • Egg-Free
  • Dairy-Free
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Fish-Free
  • Crustacean-Free
  • Mollusc-Free
  • Celery-Free
  • Mustard-Free
  • Lupin-Free

Other seasonal recipes you might enjoy

Try these savoury recipes to make the festive season (or any roast dinner) delicious.

Honey Pancetta Sprouts
Cranberry & Port Sauce
Perfect Roast Potatoes
Festive Roast Lamb

Or give these sweet treats a try.

Amaretti Biscuits
Gingerbread Popcorn
Christmas Pudding
Ginger Cheesecake

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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.
4.91 from 10 votes
Print Rate Save Go to Collections
Active Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
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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

INSTRUCTIONS

  • 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.

NOTES

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
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NUTRITIONAL INFORMATION

Calories: 171kcal | Carbohydrates: 36g | Protein: 2g | Fat: 2g | Sodium: 57mg | Potassium: 776mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10190IU | Vitamin C: 29.9mg | Calcium: 76mg | Iron: 1.1mg

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


Course: Side Dish
Honey roasted carrots and parsnips with rosemary and thyme - easy to prepare and delicious to eat. The perfect accompaniment to your roast dinner.
46.9K shares

Reader Interactions

Comments

  1. Rachel says

    January 11, 2023 at 8:01 pm

    5 stars
    Simple but delicious

    Reply
  2. James walker says

    December 25, 2022 at 11:43 am

    First time cooked a roast believe me I now respect all mum’s and dad’s who cook everyday for there family….I followed the instructions got a little more frustrated with reading so I didn’t read it all.i got the main drift of it and by the time it was cooked and served it was all gone even licked the plate.it must of gone down well with my date I am seeing her again next week.tyvm for your recipes they bring love and passion to myself and my new girl friend!fingers crossed…

    Reply
  3. Barbara Avery says

    December 25, 2022 at 8:11 am

    5 stars
    Delicious

    Reply
  4. Carla says

    May 12, 2022 at 5:45 am

    4 stars
    I thought I didn’t like parsnips! This recipe has changed my mind forever. Served it at a dinner party and it was a hit. I had to make a bit of extra glaze to get full coverage on the veggies.

    Reply
  5. Eileen Nichol says

    October 13, 2021 at 8:05 pm

    5 stars
    When I went into our garden we had carrots and parsnips ready to be harvested. I also threw in for the last 10 minutes a courgette. What a delightful dish! The rosemary was also from the garden and just gave a lovely smell throughout the house. I’ll definitely used this recipe again. Thankyou.

    Reply
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Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks.

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