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Golden roasted carrot and parsnip sticks on a parchment-lined baking sheet, sprinkled with toasted walnuts and fresh thyme, with a honey dipper resting on top for a touch of sweetness.

Honey Roasted Carrots and Parsnips (Easy Oven Recipe)

A Wife and Her Home
Roasted honey carrots and turnips with walnuts and thyme - naturally sweet and caramelized. A simple side dish for dinner or holidays.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner Sides, Healthy Side Dishes, Side Dishes, Vegetable Sides
Cuisine American
Servings 4 people

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

Store – Cool to room temperature before storing. Refrigerate in an airtight container for 3–4 days.
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