Sweet, savory, and irresistibly caramelized, these honey-roasted carrots and parsnips turn simple root vegetables into a star side dish.
Packed with fiber, vitamins, and antioxidants, they offer a nutritious boost while being naturally low in saturated fat.
Quick, easy, and ideal for meal prep or weeknight dinners, this recipe delivers a satisfying balance of flavor, texture, and wholesome goodness.
Honey Roasted Carrots and Parsnips
Equipment
- 12-inch cast iron skillet (or any oven-safe skillet)
- Measuring Cups and Spoons
- Vegetable brush
- Whisk
- Knife and cutting board
Ingredients
- 1 pound carrots about 5 medium
- 1 pound parsnips about 5 medium
- ⅓ cup extra virgin olive oil
- 3 tablespoons runny honey
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried
- ½ teaspoon kosher or sea salt
- ¼ teaspoon freshly ground black pepper
Optional for serving:
- Fresh rosemary sprigs
- Fresh thyme
- Pats of butter
- Flaky sea salt
- Additional honey drizzle
Instructions
- Preheat Oven to Perfect Temperature: Start by setting your oven to 425°F (220°C). Allow it to fully preheat so that your vegetables roast evenly and develop that beautiful caramelized exterior. Using the right temperature ensures a tender inside while keeping the edges crisp and golden. If using a convection oven, you can reduce the temperature slightly to 400°F, as hot circulating air cooks the vegetables faster.
- Prepare Vegetables for Roasting: Begin by scrubbing your carrots and parsnips under cool running water. Use a vegetable brush to remove any dirt or debris, paying extra attention to grooves and ridges. Trim off the tops and bottoms, discarding the woody ends. Slice each carrot and parsnip on a diagonal into approximately ½-inch thick coins, making sure larger tops are cut into halves or quarters to match the size of the smaller pieces. Consistent sizing ensures even roasting and prevents some pieces from overcooking while others remain underdone.
- Make the Honey-Herb Glaze: In a medium mixing cup or small bowl, combine extra virgin olive oil, runny honey, fresh thyme, chopped rosemary, salt, and black pepper. Whisk the ingredients together until the mixture is smooth, uniform, and slightly thick. The honey should be liquid and free of lumps for even coating. This glaze will infuse the vegetables with both sweetness and aromatic herbal notes, creating a beautifully caramelized finish during roasting.
- Coat Vegetables Thoroughly: Transfer your prepared carrot and parsnip slices into a 12-inch cast iron skillet or any oven-safe skillet. Pour the honey-herb mixture over the vegetables, using a spatula or spoon to stir and ensure every piece is coated evenly. Even if there is a small puddle of glaze at the bottom, that’s perfect—it helps the vegetables cook in their own juices while adding extra flavor. Don’t worry if the vegetables overlap; they will shrink as they roast, concentrating the natural sugars and flavors.
- Roast Until Golden and Tender: Place the skillet in the center of the oven to allow even heat distribution. Roast the vegetables for 35 to 50 minutes, checking and stirring at least once, ideally twice, during cooking. Stirring helps promote uniform caramelization and prevents sticking. The carrots and parsnips should be tender when pierced with a fork, with edges that are golden-brown and slightly crisp. For maximum flavor and a deep caramelized color, aim for the full 50 minutes.
- Optional Finishing Touches: When your vegetables are perfectly roasted, remove the skillet from the oven carefully—remember it will be very hot. You can serve directly from the skillet for a rustic presentation. For added richness and visual appeal, add pats of butter, additional fresh herbs like rosemary or thyme, a pinch of flaky sea salt, and a light drizzle of honey. These finishing touches are optional but enhance both flavor and presentation.
- Serve Warm and Enjoy: Transfer the roasted carrots and parsnips to plates or keep them in the skillet on a trivet to serve family-style. This side dish pairs beautifully with roasted meats, baked tofu, or hearty grain bowls. The natural sweetness of the honey complements savory dishes while keeping the vegetables fiber-rich, nutrient-dense, and full of color.
- Storage and Reheating Tips: If you have leftovers, allow the vegetables to cool slightly, then store in an airtight container in the refrigerator for 2–3 days. To reheat, spread them out on a baking sheet or in a cast iron skillet, cover lightly with foil, and warm at 350°F for 10–15 minutes. This preserves their tender texture and caramelized edges, making them perfect for meal prep or holiday make-ahead dishes.
Notes
- Always use runny honey for the glaze. If your honey has crystallized, warm it gently in a microwave-safe bowl in short bursts or place the jar in hot water until smooth.
- Vegetable size matters. Cut the carrots and parsnips into pieces of similar thickness to ensure even cooking and consistent caramelization.
- Use a cast iron skillet when possible. It provides even heat and helps achieve beautifully browned edges. A baking sheet works, but the vegetables may not caramelize as deeply.
- Stir the vegetables once or twice during roasting to ensure all sides are coated in the honey glaze and cook evenly.
- Optional finishing touches like fresh herbs, butter, or extra honey can enhance flavor, but the vegetables are delicious even on their own.
Chef’s Secrets: Expert Tips For Sweet Vegetables
The secret to perfectly roasted carrots and parsnips lies in balancing heat, timing, and the honey-herb glaze.
Always preheat your oven fully so the vegetables start cooking immediately when placed inside.
Don’t worry if the vegetables overlap in the skillet—the moisture and natural sugars will create a slightly steamy environment, softening the interior while crisping the edges.
For even more flavor, try roasting with the skin on to preserve nutrients and deepen the caramelization.
Use fresh herbs when possible; dried herbs are convenient substitutes but may not deliver the same fragrant aroma.
Finally, resist the temptation to over-stir—occasional gentle folding is all that’s needed for uniform caramelization.
Serving Suggestions: Creative Ideas For Presentation
Honey roasted carrots and parsnips pair wonderfully with a variety of main dishes.
They complement roasted or grilled meats, such as chicken, turkey, or pork, and make a flavorful side for vegetarian mains, like grain bowls, lentil stews, or baked tofu.
For a festive presentation, serve them directly in the cast iron skillet topped with a few fresh thyme or rosemary sprigs.
A drizzle of extra honey or a few pats of butter adds elegance and enhances the natural sweetness.
They also work beautifully as part of a holiday buffet or meal prep, keeping well in the fridge while maintaining flavor and texture.
Storage Tips: Keep Vegetables Fresh Longer
To maintain freshness, allow the roasted vegetables to cool completely before storing in an airtight container.
Keep in the refrigerator for 2–3 days, ensuring they retain their flavor and texture.
For reheating, spread the vegetables on a baking sheet or in a cast iron skillet, cover loosely with foil, and warm at 350°F for 10–15 minutes.
This prevents them from becoming soggy while reviving the caramelized edges.
These vegetables can also be prepared a day ahead for holiday meals—simply reheat just before serving and finish with optional butter or honey for a fresh taste.
Frequently Asked Questions
1. Can I use frozen carrots or parsnips?
Fresh vegetables are recommended for optimal texture and caramelization. Frozen vegetables tend to release extra water during roasting, which may prevent browning.
If using frozen, thaw thoroughly and pat dry before coating with the honey-herb glaze.
2. Can I substitute maple syrup for honey?
Yes! Maple syrup works as a natural sweetener and adds a subtle, earthy flavor. Keep in mind it is slightly thinner than honey, so you may need to reduce the olive oil slightly to maintain the glaze consistency.
3. What if I don’t have a cast iron skillet?
A rimmed baking sheet or oven-safe pan works as an alternative. While the vegetables may not caramelize as deeply, spreading them in a single layer and stirring occasionally will still produce tender, flavorful results.
4. Can I make this recipe vegan?
Absolutely! Skip the optional butter when serving, or use a plant-based butter alternative.
The honey glaze is naturally vegan-friendly except for strict honey-free diets, in which case maple syrup or agave syrup can be used instead.
5. How can I ensure the vegetables are evenly cooked?
Cut the carrots and parsnips into pieces of similar size and stir them at least once or twice during roasting. Positioning the skillet in the middle of the oven ensures even heat distribution.
For extra caramelization, roast for the full 50 minutes or until the edges are golden and slightly crisp.
