Honey Roasted Carrots & Parsnips is an easy side dish that's far more impressive than it has any right to be! Perfect for any holiday spread!
Anyway, we especially love roasted root vegetables, which are just coming into season now.
Roast potatoes, Sweet potatoes, beets, carrots, parsnips...
... as part of a weeknight meal, alongside a roast chicken with a regular Sunday roast dinner, Thanksgiving, or Christmas dinner, we’re all about whatever roast root veggie is on the table.
It’s an easy side dish to whip up with just a few minutes of effort.
The savory, delicious honey glaze boosts and accents the natural sweetness of the roasted parsnips and carrots.
It’s a beautiful, colorful, and tasty side dish that the whole family will love!
This honey roasted parsnips and carrots recipe uses really simple ingredients that you should be able to find in any grocery store. A few notes:
Carrots & Parsnips
I use a pound of carrots and a pound of parsnips, but feel free to play with the proportions if you’d like.
Prefer parsnips? Use more!
Want nothing BUT carrots? Use 2 lbs. It’s all good.
Generally speaking, II use a neutral flavoured liquid honey for this recipe - generally clover. Orange blossom honey also works well with carrots and parsnips.
Maple syrup is a tasty substitute, and works well in this recipe.
I like to use fresh rosemary in this recipe - 1 tablespoon - but I’ve also used dried, when I don’t have fresh on hand. (1 ½ teaspoon if dried.)
I also like to top it all off with fresh parsley on top - usually Italian parsley / flat leaf parsley, but regular curly parsley also works well.
Not a fan of parsley?
Fresh thyme sprigs would also make a good garnish for this dish.
I use extra virgin olive oil when making this recipe, but melted unsalted butter - or vegetable oil - also work well.
Rounding out this recipe, you will need:
Apple cider vinegar
Salt & black pepper
... I just don’t have anything else to say about these last few ingredients!
How to Make Honey Glazed Carrots & Parsnips
The full recipe is in the recipe card at the end of this post, this is a pictorial walk through.
Preheat oven to 400 °f. Line 2 baking sheets with parchment paper.
Peel carrots and parsnips. Trim the ends, and cut each in half lengthwise. For the best result, aim to keep each piece a similar size.
Divide carrots and parsnips between the two pans. I like to mix them on each sheet pan.
In a small bowl, whisk together honey, olive oil, rosemary, garlic, vinegar, mustard, salt, and pepper.
Drizzle honey mixture over the carrots and parsnips, dividing it between the two pans. Gently stir to coat the vegetables, then spread it out to a single layer.
Note: If you prefer, you can put all of the vegetables in a large bowl, toss with the dressing there, and then transfer half of the mixture to each baking sheet.
Roast vegetables in the 400 F oven for 30 minutes in the preheated oven - stirring every 10 minutes - or until fork tender and starting to get some good color to them.
Note: Roast for a little less time if you prefer to retain some crunch!
Taste, season with additional salt and pepper if desired, transfer from the baking tray to a serving dish.
Finely chop some parsley, scatter over the roasted vegetables, and serve hot.
Leftovers can be transferred to an airtight container after cooling to room temperature. Store in the fridge for up to 5 days.
More Gluten-Free Holiday Recipes!
Looking for something festive - for the whole family? Here are some great gluten-free recipes perfect for your holiday table!
Cranberry Jello Salad
Gluten Free Candy Cane Cookies
Gluten Free Fruitcake Cookies
Gluten-Free Gingerbread Cookies
Gluten Free Maple Pumpkin Pie
Gluten-Free Pumpkin Spice Mini Doughnuts
Gluten Free Paska [Easter Bread]
Gluten-Free Sauerkraut Buns [Pyrizhky]
Gluten Free Stuffing Recipe
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version
Sweet Potato Souffle
Need holiday foods that are gluten free AND low carb? Here are a few more ideas, from my low carb blog:
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Roasted Carrots and Parsnips
- 1 lb Parsnips
- 1 lb Carrots
- 3 tablespoon Honey
- 2 tablespoon Olive oil
- 1 tablespoon Fresh rosemary finely chopped (or 1 ½ teaspoon Dried)
- 3 Garlic cloves pressed or minced
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- Fresh Parsley
- Preheat oven to 400 F. Line 2 baking sheets with parchment paper.
- Peel carrots and parsnips. Trim the ends, and cut each in half lengthwise.
- Divide carrots and parsnips between the two pans. I like to mix them on each pan.
- In a small bowl, whisk together honey, olive oil, rosemary, garlic, vinegar, mustard, salt, and pepper.
- Drizzle sauce over the carrots and parsnips, dividing it between the two pans. Gently stir to coat the vegetables.
- Roast for 30 minutes in the preheated oven - stirring every 10 minutes - or until fork tender and starting to brown.
- Taste, season with additional salt and pepper if desired, transfer to serving dish.
- Finely chop some parsley, scatter over the roasted vegetables, and serve hot.