Honey Roasted Carrots and Parsnips (Easy Oven Recipe)
Looking for a not so boring side dish? Carrots are a familiar staple, but pairing them with parsnips adds a sweet, nutty flavor that feels both comforting and special. These two root vegetables caramelize beautifully when roasted with raw honey, heart-healthy oil, and fresh herbs proving you don’t need refined sugar or processed ingredients to create something delicious. Whether you serve them as a simple weeknight side or on a holiday table, roasted carrots and parsnips always shine.
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What are Carrots and Parsnips?
Parsnips and carrots are closely related root vegetables. Carrots are naturally sweet and versatile, available in orange, yellow, purple, and white varieties. Parsnips, with their pale cream color, look like white carrots but have a deeper, more complex flavor—slightly sweet, nutty, and earthy with a hint of spice.
You probably already know your way around cooking with carrots because they’re a kitchen staple, but I want to encourage you to step out of your comfort zone and try parsnips. They may not show up on your table as often, but they’re easy to cook with and add a unique sweetness and depth of flavor.
Why You’ll Love This Recipe
- Made with real food ingredients – Just carrots, parsnips, raw honey, heart-healthy oil, walnuts, fresh thyme, and simple spices. Nothing heavily processed.
- Naturally sweetened – Honey enhances the natural sweetness of the carrots and parsnips without refined sugar.
- Healthy & nourishing – A wholesome mix of fiber, healthy fats, and antioxidants from root veggies, fresh herbs, and walnuts.
- Versatile – A go to recipe for weeknight dinners or holiday gatherings. Whether served as part of a simple roasted carrots and parsnips recipe or on a larger veggie platter.
- Simple roasted carrots recipe—with a twist – Combining carrots with parsnips turns a familiar side into something special, while still keeping it quick and approachable.
Ingredients You’ll Need
- Carrots – Naturally sweet and vibrant, they caramelize beautifully in the oven.
- Parsnips – Sweet, nutty, and slightly earthy, they complement carrots beautifully.
- Avocado or olive oil – Adds richness and helps the veggies roast to golden perfection.
- Honey – A touch of natural sweetness that enhances the caramelization. This is the one I recommend.
- Fresh thyme – Fresh thyme adds bright, aromatic flavor. If needed, substitute 1 teaspoon fresh with about ¼ teaspoon dried thyme, since dried herbs are more concentrated.
- Cinnamon + black pepper – Warm and slightly spicy for depth.
- Salt – Brings all the flavors together.
- Walnuts (optional but recommended) – Add crunch and a nutty finish.
For the full list of ingredients and step-by-step instructions, scroll down to the printable recipe card at the end of this post.
How to Shop for the Best Ingredients
- Carrots – Look for firm, smooth carrots with vibrant color. Avoid limp, cracked, or overly dry ones. If you spot carrots with the leafy green tops still attached, that’s a great sign of freshness. The greens should look bright and perky (just remove them once home so they don’t pull moisture from the carrot). Rainbow or heirloom carrots are also a fun choice if you want extra color on your serving platter.
- Parsnip – A fresh parsnip should feel solid and heavy for its size, not soft, rubbery, or shriveled. Choose ones that are creamy white to light beige without dark spots or deep cracks. If the greens are still attached, they should look bright and perky, not wilted. Smaller to medium parsnips are usually sweeter and more tender. Very large ones can sometimes be woody in the center, but if that’s all you can find, just cut out the tough core before cooking.
- Honey – Opt for raw, unfiltered honey when possible. Local varieties often taste fresher and can even support your local farmers.
- Oil – Use a heart healthy oil like avocado or extra virgin olive oil. Cold pressed and organic options ensure better quality. If possible, pick oils in dark glass bottles to protect freshness.
- Nuts (Optional) – If adding walnuts or pecans for crunch, choose raw or dry-roasted without added oils or sugars.
Disclaimer: I share these ingredient tips based on my own experience and research. I am not a doctor or dietitian, and this information is not intended to replace professional medical advice.
Equipment You’ll Need
- Large baking sheet or sheet pan – Gives the veggies plenty of space to roast evenly without steaming.
- Sharp knife + cutting board – For chopping.
- Mixing bowl – To toss the vegetables with oil, honey, and seasonings.
- Wooden spoon or spatula – For stirring the veggies halfway through roasting.
- Kitchen towel – For drying the vegetables after washing.
- Parchment paper (optional) – Makes cleanup easier and helps prevent sticking.
- Vegetable peeler (optional) – Parsnip skin can be tough, so peeling helps with texture.
- Rolling pin (optional) – for lightly crushing the walnuts.
Step by Step Instructions
Step 1 – Preheat the oven to 400°F (200°C).
Step 2 – Line a large baking sheet with parchment paper.
Step 3 – Wash the carrots and parsnips thoroughly under cool running water to remove dirt, then pat them dry with a clean kitchen towel.
Step 4 – Peel the parsnips, as their skin can be tough, while peeling carrots is optional.
Step 5 – Cut both vegetables into evenly sized pieces so they cook at the same rate and are easy to eat.
Step 6 – Place the carrots and parsnips in a large bowl. Drizzle with oil, honey, and sprinkle with salt, pepper, and cinnamon. Toss gently until everything is evenly coated.
Step 7 – Spread the vegetables on the prepared baking sheet in a single layer, making sure they have space to roast without overcrowding.
Step 8 – Roast the vegetables for 30–35 minutes, stirring once halfway through, until they’re fork tender and golden brown.
Step 9 – While the vegetables roast, crush the walnuts with your hands or a rolling pin. During the last 5 minutes of roasting, sprinkle the crushed walnuts over the vegetables so they toast lightly without burning.
Step 10 – Remove from the oven, garnish with extra herbs, and serve warm.
Recipe Tips
- Roast at high heat – Cooking at 400–425°F caramelizes the edges while keeping the inside tender.
- Make ahead for busy days – Save time by peeling and chopping the vegetables up to 24 hours in advance. Store them in an airtight container in the fridge, then season and roast when you’re ready.
- Give them space – Spread the veggies in a single layer on the baking sheet so they roast instead of steam. If needed, use two pans.
- Cut similarly – The size of your carrots and parsnips doesn’t matter as much as how you cut them. Just slice them into evenly sized pieces like pictured so they roast at the same pace and caramelize evenly.
- Stir halfway through – Tossing once during roasting helps everything cook evenly and ensures golden, crispy edges.
Pro Tip: Don’t toss those carrot peels or parsnip ends! Save your veggie scraps to make homemade vegetable stock as it’s an easy way to reduce food waste and stretch your ingredients further
Storage & Reheating
- Store – Cool to room temperature before storing and refrigerate in an airtight container for 3–4 days.
- Reheat – Reheat in oven at 400°F for 5–7 minutes to re-crisp.
- Freeze – Not recommended. Parsnips and carrots have high water content, which makes them mushy when thawed.
Serving Suggestions
- Chicken – Garlic herb roasted chicken, lemon butter chicken thighs, or classic roast chicken.
- Beef – Pot roast, prime rib, or grilled steak.
- Pork – Pan-seared pork chops with apples, pork tenderloin, or holiday glazed ham.
- Fish – Baked salmon, maple glazed salmon, or seared cod.
- Vegetarian – Grain bowls with quinoa or farro, roasted chickpea salads, or lentil loaf.
- Holiday Dishes – Serve alongside Thanksgiving turkey, Christmas prime rib, or Easter glazed ham for a holiday roasted carrots and parsnips platter.
Variations to Try
- Citrus finish – Add lemon juice before serving for brightness.
- Herb swap – Try rosemary, sage, or parsley in place of thyme.
- Spice it up – Add smoked paprika or cayenne for warmth.
- Glaze option – Drizzle with a little balsamic reduction for a holiday touch.
- Nut variation – Swap walnuts for pecans, or omit for nut-free.
Frequently Asked Questions
Peeling is optional, but it does give them a cleaner look and smoother texture once roasted. A good scrub under running water is often all they need.
For parsnips, smaller ones usually have tender skin that just needs a quick scrub. Larger parsnips, however, often develop thicker skin and a woody core. In that case, peeling the outside and trimming out the tough center helps them roast up sweeter and more tender.
Stick with whole fresh carrots (classic orange, rainbow, or heirloom) for the best flavor and texture. Avoid bagged baby carrots as they’re often just larger carrots that have been machine cut and stored in water. This extra moisture keeps them from caramelizing properly, so they tend to steam and turn soft instead of roasting up sweet and golden.
Absolutely! Maple syrup is a great substitute if you want a vegan option or a slightly deeper, caramel like sweetness.
Make sure to spread the carrots and parsnips are in a single layer on the baking sheet. Overcrowding traps steam, which prevents caramelization and crisp edges.
Yes! Peel and chop the vegetables up to 24 hours in advance. Store them in the fridge, then season and roast right before serving for the best texture.
I don’t recommend freezing this recipe because carrots and parsnips have a high water content, they tend to lose their texture and turn mushy once thawed.
Parsnips are sweeter and nuttier than carrots, with a hint of earthy spice. Together, they balance each other beautifully.
Avocado and olive oil are the best choices for roasting carrots and parsnips. Avocado oil has a higher smoke point, which makes it perfect for high heat roasting and helps the veggies caramelize beautifully. Olive oil works well too and brings a rich, savory flavor.
Honey Roasted Carrots and Parsnips (Easy Oven Recipe)
Equipment
- Large baking sheet or sheet pan
- Sharp knife + cutting board
- Mixing bowl
- Wooden spoon or spatula
- Kitchen towel
- Parchment paper optional
- Vegetable peeler optional
- Rolling Pin optional
Ingredients
- 4 carrots, large
- 4 parsnips, large
- 1/2 cup walnuts
- 2 tablespoons avocado or olive oil
- 2 tablespoons honey
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Wash the carrots and parsnips thoroughly under cool running water to remove dirt, then pat them dry with a clean kitchen towel.
- Peel the parsnips, as their skin can be tough, while peeling carrots is optional.
- Cut both vegetables into evenly sized pieces.
- Place the carrots and parsnips in a large bowl. Drizzle with oil, honey, and sprinkle with salt, pepper, and cinnamon. Toss gently until everything is evenly coated.
- Spread the vegetables on the prepared baking sheet in a single layer, making sure they have space to roast without overcrowding.
- Roast the vegetables for 30-35 minutes stirring once halfway through, until they’re fork tender and golden brown.
- While the vegetables roast, crush there walnuts with your hands or a rolling pin. During the last 5 minutes of roasting, sprinkle the crushed walnuts over the vegetables so they toast lightly without burning.
- Remove from the oven, garnish with extra herbs, and serve warm.
Notes
If you make this recipe, I’d love to know what you think! Share your photos or variations in the comments, or tag on Instagram or Facebook @awifeandherhome. Don’t forget to pin this recipe!
Healthy, flavorful, and beautiful!