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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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?).
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 my oldest son 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.
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.
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.
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.
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.
Or give these sweet treats a try.
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Honey Roasted Carrots and Parsnips
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
NUTRITIONAL INFORMATION
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.
Maggie White says
Our local supermarket used to sell this in frozen packs. BUT no longer. Served this last night along with roast lamb and roast potatoes – perfect. Didn’t have honey so used maple syrup. Mixed the oil and maple syrup in a bowl and swished the carrots & parsnip through to coat. Placed on baking dish and generously salted with sea salt. Guests loved it. Will definitely make again…soon.
Jaelyn says
Excellent dish. I made this for Passover and was exceptionally happy with the results. I did not include the parsnips in the recipe and just roasted 4 lbs. of carrots instead. It was delicious!
Vinny Dee says
Amazing!
Used this recipe for the first time for our Xmas dinner this year and everyone said they were the best carrots and parsnips they had tasted – yet for me it was so quick and simple – I left a bit more skin on them to get that crispy outside and natural look that we like – and I sprinkled additional dried chopped herbs liberally onto them so they stuck to the veg honey glazed coating and added to the overall flavour – yummy! They were a big hit all round – so fast to prepare – less chopping to do and looked really great in the serving dish on the Xmas dinner table.
Thank you! Merry Xmas !
Roxanne says
Perfect! I have made this two Christmases in a row and they are simply delicious! Could not ask for an easier holiday side dish. Thank you!
Kat says
What is runny honey? (I’m in the US). Is that a UK thing?
Charlotte Oates says
I’m not sure what types of honey you have in the US so I’ll try and describe it and hope it matches something you have.
Runny honey is golden in colour and can be drizzled (similar in consistency to maple syrup). Set honey is lighter in colour and needs to be scooped out with a spoon.
Eleanor Ahluwalia says
I tried this recipe for the first time yesterday and OMG they were so delicious and there were 6 clean plates all the family loved them I can’t believe I haven’t tried them before.
Tne only thing I would say is that I think they should have had a little more crunch as they were on the bottom shelf in the oven I’m guessing that’s why it the gas mark wasn’t high enough? What UK gas mark should it be on?
Thank you Charlotte now I’m searching for other gorgeous recipes including fairy cakes so I can turn out delicious cakes ETC. Thank you From Eleanor
Charlotte Oates says
They’d need to be on gas mark 7. I found the same on Christmas Day as mine were at the bottom too. Unfortunately they don’t always crisp up in quite the same way when the oven is overly full (as it always is at Christmas). You should get crispier results in the centre of the oven.
I says
Could these be made before hand and stored in the freezer? I’m trying to cut down on cooking on actual Christmas Day.
Charlotte Oates says
I’ve not tried it so I’m not sure – sorry x
KL says
Like you I am trying to do what I can before Xmas Day. I didn’t freeze them but cooked them Xmas Eve until nearly done then let them cool completely and then kept in fridge. While turkey resting on Xmas Day put them in oven for 10 mins. Perfect! Secret is as Charlotte says making sure they are spread out, single layer and oven hot enough. Were lovely and crisp which I have never achieved before. Will be using this recipe from now on!
Fern says
Made these but the oven temperature should read especially in America
220C/425F.
Charlotte Oates says
Thanks for pointing out the error. It was actually 220C/200C fan as these are the most common temperature measures used here in the UK, but it was definitely wrong. I’ve fixed it now.
I hope you enjjoyed the carrots and parsnips.
Jane Abernathy says
aino you haven’t. i had to come to comments to find usa equivalents.
Charlotte Oates says
Hi Jane, I usually provide over temperatures in C and C fan as these are what I fund are most commonly used in the UK. There was previously an error in the fan temperature which I fixed. I never usually provide F as standard, although it is something I’m considering adding in future if it would be useful.
Emma Bennett says
Could you use vegetable oil instead ?
Charlotte Oates says
Yes, the work fine with any cooking oil so go with the one whose flavour you like best.
Hazel says
Tried these for the first time today and they turned out so well (apart from the ones that burnt but that was my bad for not keeping a better eye on them)
Will definitely make them again.
Charlotte Oates says
I prefer the flavour of roasted too.
dina pickens says
Don’t use microwaves, do you have an oven temp?
Charlotte Oates says
That is an over temperature, what sort of over do you have?
Jennifer says
I make these but they often come out soggy where do you think I’m going wrong
Charlotte Oates says
I’m not too sure as I don’t have that problem. Do you have anything else in the oven at the same time?
WENDY MARTIN says
Look absolutely GORGE !!!….Cant wait to try this out and put this dish on the Christmas table…Thank you so much !!!
Brooke says
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 says
Thanks for pointing that out Brooke. The ingredients list was right, I’ve now fixed the recipe instructions so they say the same thing.
Su {Ethan & Evelyn} says
These looks amazing! I love it! I will need to make some for my boy too. He loves honey! Thanks for the idea. #TastyTuesday
Su {Ethan & Evelyn} says
I have pinned it too! 🙂
Charlotte Oates says
🙂
Charlotte Oates says
Thanks Su, I hope he enjoys them!
Mandy says
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
Charlotte Oates says
Good point about baby feeding. I hadn’t thought about it, but you’re right they do hold together better.
Alison says
Gorgeous, perfect for a special dinner
Charlotte Oates says
Thanks Alison x
Kirsty Hijacked By Twins says
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
Charlotte Oates says
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.
Kyra says
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 🙂
Charlotte Oates says
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.
Eb Gargano says
Oooh, these look so lovely – perfect for Christmas day. I’m glad it’s not just me who’s already thinking about Christmas food!!
Charlotte Oates says
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!