Roasted Carrots and Parsnips With Honey
4.7
(103)
Total Time
45 minutes
Peanut butter and jelly, ketchup and mustard...roasted carrots and parsnips? Sure, this duo doesn’t have the renown of some classic food pairings, but it should. You’ll find the two root vegetables cooked together over and over and over, and there’s a good reason—carrots and parsnips are both part of the parsley family, and the earthiness of the caramelized parsnips makes the carrots’ sweetness sing.
This recipe for honey-roasted carrots and parsnips is particularly simple, and the sweet-tart balsamic vinegar glaze makes it a real crowd-pleaser. Kids dig it, but it’s sophisticated enough for a holiday dinner. You can jazz up the balsamic-honey combo if you like (a little chopped fresh thyme or coarsely ground cumin, anyone?), but the recipe calls for just six simple ingredients, plus salt and pepper. Essentially, it’s the perfect last-minute oh-no-we-need-another side dish.
Speaking of prep time, these glazed carrots and parsnips don’t need much of it: The roasted root vegetables can be cooked on two sheet pans up to 2 hours in advance. To reheat, slide them back into the oven while your main dish rests, then drizzle the roasted parsnips and carrots with the warm glaze and serve. You can even prep the carrots and glaze the day before; store them (separately) in sealed containers in the fridge. Parsnips tend to brown once peeled and sliced, so it’s best to prep them shortly before you roast them.
Ingredients
8 servings
Preparation
Step 1
Place racks in middle and lower third of oven; preheat to 400°. Line 2 large rimmed baking sheets with foil. Divide 2 lb. medium carrots, peeled, halved lengthwise, and 2 lb. medium parsnips, peeled, halved lengthwise, between baking sheets and spread out in a single layer on each. Drizzle 6 Tbsp. extra-virgin olive oil over carrot-parsnip mixture, dividing evenly, and season generously with kosher salt and freshly ground black pepper; toss to coat.
Step 2
Roast carrots and parsnips, tossing every 10 minutes or so and rotating baking sheets top to bottom halfway through, until tender and browned in spots, 35–40 minutes.
Step 3
Melt 1 Tbsp. plus 1½ tsp. unsalted butter in a small saucepan over medium heat. Add 1 Tbsp. plus ½ tsp. honey and 1 tsp. balsamic vinegar; stir to combine.
Step 4
To serve, transfer roasted vegetables to a platter or medium bowl, drizzle honey glaze over, and toss to coat.
Do Ahead: Roasted carrots and parsnips can be cooked 2 hours ahead. Tent with foil and let stand at room temperature. Reheat, uncovered, in a 350° oven until warmed through, 8–10 minutes.
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Reviews (103)
Back to TopLove this combination. Very different and got great reviews.
Anonymous
Peoria, IL
6/20/2022
Making for a side this Thanksgiving for a friend that loves parsnips. Let you know how it goes.
Kevin W
Coeur d’Alene, ID
11/25/2021
Made this twice now. Very quick and easy to put together....and delicious! Even your most picky non-veggie eaters will love this recipe!! :-)
japarker314
St. Louis, MO
2/1/2016
Made this twice now. Very quick and easy to put together....and delicious! Even your most picky non-veggie eaters will love this recipe!! :-)
japarker314
St. Louis, MO
2/1/2016
Love roasted parsnips!
RenoFoodie
Reno NV
1/19/2015
.
Anonymous
11/19/2014
So glad to have found another healthy alternative to fries. The honey balsamic adds a nice tang. Goes really well with chicken.
motzof4
Falls Church, VA
7/5/2014
This has become a family favorite. It's EASY, colorful, and flavorful so I use it during company visits as well and you better double the recipe or you won't have any leftovers!
PamEK
Allentown, PA
4/23/2014
This recipe was great. I would recommend to cook the carrots separately from parsnips and then finish since they cook at different speeds. Loved and will make again
Christina1234
new york
4/2/2013
Loved this recipe. I only used 2 parsnips and 2 carrots and eyeballed everything as there's just the 2 of us. After I plated the veggies, I realized I forgot about the butter & honey so I just put on a pat of butter and drizzled a touch of honey and it was fine. One less pot to wash!
Anonymous
Mississauga, Canada
3/8/2013
This is a simple, beautiful, delicious recipe. It was fabuously easy to make and my husband (who doensn't rave) raved about them. I will totally make them again.
Mommybakes
Vero Beach FL
12/25/2012
Great and simple addition to recent T-day meal. I doubled the glaze, roasted ahead and warmed up. Pretty and practical recipe. People are surprised to like parsnips!
DeweyDecimalDog
Boston
11/25/2012
This was so amazing! I never cooked parsnips but thought, it's Passover so why not try something new. It was worth the stress. It looked great, the taste was outstanding. I did take other reviewers advice and used a Balsamic Glaze I had in stock, and it really was delicious!
brooke1217
4/7/2012
I had a variety of heirloom carrots that I needed to cook up and this worked great. I used a misto and spritzed olive oil on them and that worked really well. I'm going to try putting the glaze on before they are done or hit it on broil after to see how that goes.
tismeinaz
Phoenix AZ
1/29/2012
Great recipe! I increase balsamic and put all sauce ingredients in a pan to simmer a bit before dressing the vegetables. Always well received.
Anonymous
Head of the Harbor, NY
12/26/2011
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