Tender, golden carrots and parsnips roasted in a fragrant honey-herb glaze, perfect for holidays or weeknight dinners. Naturally sweet, fiber-rich, and quick to prepare, this side dish brings warmth, flavor, and wholesome nutrition to any meal.
12-inch cast iron skillet (or any oven-safe skillet)
Measuring Cups and Spoons
Vegetable brush
Whisk
Knife and cutting board
Ingredients
1poundcarrotsabout 5 medium
1poundparsnipsabout 5 medium
⅓cupextra virgin olive oil
3tablespoonsrunny honey
1tablespoonfresh thyme leavesor 1 teaspoon dried
1teaspoonchopped fresh rosemaryor ½ teaspoon dried
½teaspoonkosher or sea salt
¼teaspoonfreshly 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.