Honey Roasted Carrots and Parsnips

These honey roasted carrots and parsnips are an easy side dish that are ready in just 40 minutes, so perfect for your Sunday roast or any meal.

Roasting the vegetables brings out their natural sweetness, and the honey adds a gorgeous shine to the caramelised edges, that is difficult to resist.

And the best bit? They can cook at the same time as your roast potatoes, so you can put them in and forget them.

Enjoy!

I love vegetables, but I am really not a fan of plain boiled carrots and other root vegetables. They have such a great natural sweetness, that is enhanced when roasting so it's a shame not to make the most of their flavour.

This recipe is designed so that the root vegetables can go into the oven at the same time as the roast potatoes or other potato dish, to make life as easy as possible. And, if you prefer to leave the honey out, just use the same dish as the potatoes and there will be one less pan to clean!

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Baking Time
• 🥗 Serve with
• Substitutions
• 📖 Variations
• Storage
• FAQs
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

• Carrots - large, long carrots work best as it's easier to but them the same size as the parsnips.
• Parsnips - avoid really thin parsnips with spindly ends as they tend to burn.
• Oil - vegetable oil or olive oil which helps to stop the butter from burning.
• Butter - this gives a rich flavour to the vegetables.
• Salt - ideally flaked sea salt.
• Pepper - freshly ground black pepper.
• Parsley - fresh parsley for garnish.

See recipe card for quantities.

🍽 Equipment

• Oven proof roasting dish
• Sharp knife

🔪 Instructions

Peel the carrots and parsnips and cut into large batons.

💭 Top Tip

• Cut the parsnips and carrots in half through the equator. Slice the thicker top ends in half lengthways and then each half into 3. Cut the smaller lower half into 2.

Put the butter and oil into a roasting tin and place in the oven.

Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.

Add the vegetables to the dish and stir so that they are all coated evenly.

Season with the salt and pepper.

⏲️ Baking Time

Roast for 20 minutes and then add the honey to the dish.

Stir so that all the vegetables are turned over and coasted in the honey.

Roast for a further 20 minutes until crisp and golden.

Transfer the honey roasted carrots and parsnips to a serving dish.

Chop the parsley and scatter over to serve.

🥗 Serve with

• Beef olives
• Baked Salmon
• Chicken and leek pie
• Chicken supreme
• Rack of Pork
• Cannon of lamb
• Duck with orange sauce

Substitutions

• Butter - use ghee, duck fat or olive oil instead.

📖 Variations

• Vegan - use maple syrup or another sweetener.
• Vegetables - try the same method with other vegetables such as swede, turnips, squash or celeriac.

Storage

• Refrigerator -cool, cover and keep for up to 5 days.
• Freezer - wrap well and freeze for up to 6 months.
• To reheat - defrost overnight in the refrigerator and roast for 10-20 minutes.

FAQs

More side dishes to try

• Leeks in white sauce with bacon
• Samphire
• Pan Haggerty
• Celeriac purée
• Peas with lettuce
• Cavolo nero kale

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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