Super Yummy Honey Roasted Carrots And Parsnips Recipe

Honey roasted carrots and parsnips are a delectable culinary delight that pairs the natural sweetness of carrots and parsnips with a luscious honey glaze, resulting in a dish that’s both comforting and elegant. This recipe is ideal for those seeking a touch of sweetness in their savory dishes. Honey roast carrots and parsnips are often featured in holiday menus and special occasions, but are simple enough to prepare for everyday meals.

The beauty of honey roast parsnips and carrots lies in their versatility and the ease with which they can be customized. Ingredients such as thyme, rosemary, or even a sprinkle of cinnamon can be added to elevate the flavor profile. The process involves coating the sliced carrots and parsnips in a mix of honey, olive oil, and herbs before roasting them to perfection. This method ensures each bite is infused with a golden sweetness and a robust, earthy undertone.

Perfectly balanced, honey roasted parsnips and carrots make an excellent side dish that complements a wide range of main courses, from roasted meats to vegetarian entrees, making them a staple in both traditional and contemporary cuisine.

Kitchen Tools Needed

Peeler – For peeling the carrots and parsnips.
Chef’s Knife – To cut the vegetables into uniform pieces.
Cutting Board – A surface to chop the vegetables on.
Mixing Bowl – To toss the vegetables with the honey and oil.
Measuring Cups and Spoons – To measure the oil, honey, and seasonings accurately.
Baking Sheet – To roast the vegetables in the oven.
Parchment Paper or Silicone Baking Mat – To line the baking sheet and prevent sticking.
Spatula or Tongs – To turn the vegetables during roasting for even cooking.
Oven – Necessary for roasting the vegetables.

Ingredients for Honey Roasted Carrots and Parsnips

Carrots – 4 large carrots, peeled and cut into sticks
Parsnips – 4 large parsnips, peeled and cut into sticks
Honey – 3 tablespoons, to glaze the vegetables
Olive Oil – 2 tablespoons, for coating the vegetables
Salt – 1/2 teaspoon, to season
Black Pepper – 1/4 teaspoon, freshly ground, to taste
Optional Herbs (such as thyme or rosemary) – 1 teaspoon, chopped, for additional flavor

How to make Honey Roasted Carrots and Parsnips?

Preparing the Vegetables

Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven heats, wash, peel, and cut the carrots and parsnips into even sticks, ensuring they are of similar size for uniform cooking. This will help them roast evenly.

Mixing the Ingredients

In a large mixing bowl, combine the sliced carrots and parsnips. Drizzle them with olive oil and honey, ensuring each piece is well-coated. Season with salt and freshly ground black pepper. If you’re using herbs like thyme or rosemary, sprinkle them over the vegetables and toss everything together until well mixed.

Arranging for Roasting

Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Spread the honey-coated vegetables in a single layer on the baking sheet. Avoid overcrowding to ensure each piece roasts properly and gets nicely caramelized.

Roasting

Place the baking sheet in the preheated oven and roast the vegetables for about 25 to 30 minutes. Halfway through the cooking time, use a spatula or tongs to turn the vegetables to ensure they are evenly roasted on all sides.

Serving

Once the vegetables are tender and the edges are caramelized, remove them from the oven. They should be glossy and slightly crisp. Serve the honey roasted carrots and parsnips warm as a delightful side dish that pairs beautifully with a variety of main courses, enhancing the overall dining experience with their sweet and savory flavors.

What to serve with Honey Roasted Carrots and Parsnips?

Roast Chicken: The savory juiciness of a well-roasted chicken complements the sweetness of honey roasted carrots and parsnips, making for a classic and satisfying meal.
Pork Loin: A tender, herb-crusted pork loin pairs beautifully with the caramelized edges of the roasted vegetables, balancing the flavors with its rich and savory notes.
Beef Roast: The robust flavors of a beef roast enhance the natural sweetness of the carrots and parsnips, creating a hearty and festive meal ideal for special occasions.
Grilled Salmon: The light, flaky texture and subtle taste of grilled salmon offer a delightful contrast to the sweet and earthy flavors of the roasted root vegetables.
Quinoa Salad: Serve a refreshing quinoa salad with mixed greens, nuts, and a light vinaigrette to add texture and freshness to balance the sweetness of the roasted vegetables.
Risotto: A creamy risotto, whether mushroom or Parmesan flavored, acts as a luxurious bed for the honey roasted carrots and parsnips, blending creamy and sweet flavors seamlessly.
Green Beans: Bright and crisp steamed or sautéed green beans provide a fresh, snappy contrast to the soft and sweet roasted vegetables.
Polenta: Creamy polenta is a comforting base that pairs wonderfully with the texture and honeyed glaze of the roasted carrots and parsnips, especially when topped with a sprinkle of Parmesan.
Baked Brie: Serve a warm baked Brie as a starter or side, complementing the honey roasted vegetables with its creamy, melting texture and rich flavor.

Tips and Tricks

Uniform Cutting: Ensure carrots and parsnips are cut to similar sizes and shapes to promote even cooking and browning in the oven.
Preheat the Oven: Always start with a preheated oven to ensure your vegetables begin roasting immediately, which helps develop a good caramelization.
Use High-Quality Honey: Opt for high-quality, pure honey for the best flavor. Local honey can also add a unique taste reflecting your regional flora.
Avoid Overcrowding: Spread the vegetables in a single layer with some space between them on the baking sheet. This prevents steaming and ensures each piece gets adequately caramelized.
Roast at High Heat: Cooking at a high temperature (around 400 degrees Fahrenheit) helps to caramelize the outside of the vegetables while keeping the inside tender and moist.
Season Properly: Don’t be shy with seasoning. Along with salt and pepper, consider adding spices like cinnamon or nutmeg for a warm flavor, or a pinch of cayenne for a kick.
Add Freshness with Herbs: Fresh herbs like thyme, rosemary, or parsley added before roasting can infuse the vegetables with aromatic flavors.
Stir Halfway Through: Give the vegetables a good stir or flip halfway through roasting to ensure all sides get evenly browned.
Finish with a Drizzle: Once out of the oven, drizzle a little extra honey and a squeeze of fresh lemon juice over the roasted vegetables to enhance their natural sweetness and add a bright, tangy finish.
Test for Doneness: Use a fork to test the vegetables. They should be fork-tender and the edges should be crisped up when they’re done.
Serve Immediately: These vegetables are best served fresh from the oven while they’re still warm and the edges are crispy.

Variations for Honey Roasted Carrots

Maple Syrup Carrots: Substitute maple syrup for honey to give the carrots a different kind of sweetness with a hint of smoky flavor.
Balsamic Glazed Carrots: Add a splash of balsamic vinegar to the glaze for a rich, tangy contrast to the sweetness of the carrots.
Spicy Carrots: Introduce a little heat by adding crushed red pepper flakes or a dash of cayenne to the oil and honey mixture.
Garlic Herb Carrots: Mix minced garlic and dried herbs such as oregano and basil into the honey mixture for a savory twist.
Citrus Carrots: Add orange or lemon zest and a little juice to the glazing mixture to infuse the carrots with a citrusy freshness.

Variations for Honey Roasted Parsnips

Ginger Honey Parsnips: Stir in some freshly grated ginger with the honey for a spicy kick that complements the sweetness of the parsnips.
Mustard Parsnips: Whisk in a tablespoon of Dijon mustard into the honey mixture for a tangy flavor profile.
Curried Parsnips: Toss the parsnips with curry powder before roasting for an earthy, spicy note.
Parmesan Parsnips: Sprinkle grated Parmesan cheese over the parsnips just before they finish roasting for a crispy, cheesy crust.
Sesame Parsnips: Add a sprinkle of sesame seeds and a dash of soy sauce to the honey mix for an Asian-inspired flavor.

Substitutions

Sweeteners: If honey isn’t available, agave syrup, brown sugar, or molasses can be used as alternatives to create a similar glaze.
Oils: Instead of olive oil, try coconut oil for a slight coconut flavor, or use vegetable oil for a neutral taste.
Vinegars: For a different acidic note, replace balsamic vinegar with apple cider vinegar or red wine vinegar in any glaze variation that includes vinegar.
Herbs: Depending on availability and preference, dried herbs can replace fresh ones, or different herbs like sage or mint could be used to match other dishes being served.

Making Ahead

Honey roasted carrots and parsnips can be prepared in advance to streamline meal preparation, especially for events or busy weeknights. You can peel and cut the vegetables a day ahead and store them in the refrigerator. Even the honey and oil mixture can be pre-mixed and kept separately. Just toss everything together right before you’re ready to roast.

Storage

To store leftover honey roasted carrots and parsnips, allow them to cool to room temperature after cooking. Then, transfer them into an airtight container and refrigerate. Properly stored, these vegetables will last for 3 to 4 days in the refrigerator. Be sure to use a container that is shallow enough to allow the vegetables to cool quickly and evenly.

Reheating

Oven: Preheat the oven to 350 degrees Fahrenheit. Spread the vegetables out on a baking sheet in a single layer and cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.
Microwave: For a quicker option, the microwave can be used. Place the vegetables in a microwave-safe dish, add a splash of water to help steam them, and cover. Heat on high for 1-2 minutes, stir, and then heat for another 1-2 minutes until heated thoroughly.
Stovetop: Alternatively, you can reheat the vegetables in a skillet over medium heat. Add a small amount of oil or butter, and stir the vegetables frequently until they are warmed through. This method can help restore some of the crispiness lost in the refrigerator.

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Frequently Asked Questions – FAQ’s

Yes, you can easily make this dish vegan by substituting honey with maple syrup or agave nectar. Both alternatives provide a similar sweetness and will caramelize nicely on the vegetables during roasting.

Thyme and rosemary are excellent herb choices for honey roasted carrots and parsnips due to their earthy and aromatic qualities. Sage, parsley, or a sprinkle of oregano also work well and add a nice depth of flavor to the dish.

To ensure even roasting, cut the vegetables into uniform sizes, spread them out in a single layer on the baking sheet, and make sure not to overcrowd them. Roasting at a high temperature (around 400 degrees Fahrenheit) allows them to caramelize properly, so keep an eye on them and stir halfway through the cooking time.

While you can freeze honey roasted carrots and parsnips, freezing might alter their texture, making them softer once reheated. For best results, cool the vegetables completely before freezing them in an airtight container or zip-lock bag for up to 3 months.

Carrots and parsnips are naturally higher in carbohydrates. While not the lowest carb option, they can be enjoyed in moderation depending on the specifics of your dietary needs. Consider serving smaller portions if you are strictly monitoring carb intake.

Honey Roasted Carrots And Parsnips

Recipe by JesseCourse: Side dishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

140

kcal

Ingredients

Carrots – 4 large carrots, peeled and cut into sticks
Parsnips – 4 large parsnips, peeled and cut into sticks
Honey – 3 tablespoons, to glaze the vegetables
Olive Oil – 2 tablespoons, for coating the vegetables
Salt – 1/2 teaspoon, to season
Black Pepper – 1/4 teaspoon, freshly ground, to taste
Optional Herbs (such as thyme or rosemary) – 1 teaspoon, chopped, for additional flavor

Directions

Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven heats, wash, peel, and cut the carrots and parsnips into even sticks, ensuring they are of similar size for uniform cooking. This will help them roast evenly.
In a large mixing bowl, combine the sliced carrots and parsnips. Drizzle them with olive oil and honey, ensuring each piece is well-coated. Season with salt and freshly ground black pepper. If you’re using herbs like thyme or rosemary, sprinkle them over the vegetables and toss everything together until well mixed.
Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Spread the honey-coated vegetables in a single layer on the baking sheet. Avoid overcrowding to ensure each piece roasts properly and gets nicely caramelized.
Place the baking sheet in the preheated oven and roast the vegetables for about 25 to 30 minutes. Halfway through the cooking time, use a spatula or tongs to turn the vegetables to ensure they are evenly roasted on all sides.
Once the vegetables are tender and the edges are caramelized, remove them from the oven. They should be glossy and slightly crisp. Serve the honey roasted carrots and parsnips warm as a delightful side dish that pairs beautifully with a variety of main courses, enhancing the overall dining experience with their sweet and savory flavors.

Conclusion

Honey roasted carrots and parsnips bring a delightful blend of natural sweetness and earthy flavors to the table, making them a versatile side dish suitable for a variety of occasions. Their ease of preparation coupled with the health benefits of these root vegetables ensures they’re not only delicious but also nutritious. With options for customization through herbs, spices, and alternative sweeteners, this dish can adapt to fit any palate or dietary requirement.

Whether served at a festive holiday dinner or a casual weeknight meal, honey roasted carrots and parsnips are sure to impress with their golden, caramelized edges and tender centers. Embracing this simple yet elegant dish allows for an exploration of flavors while keeping health in mind.

Super Yummy Honey Roasted Carrots And Parsnips Recipe

Kitchen Tools Needed

Ingredients for Honey Roasted Carrots and Parsnips