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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.
5 from 5 votes
Active Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people


  • 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


  • 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.


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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