Honey Roast Carrots and Parsnips

These sweet and sticky honey roast carrots and parsnips are the perfect side dish to serve with your Sunday roast. Move aside boring steamed veg and bring on the levelled-up sides!

These roasted vegetables are quick and easy to make and require just a few simple ingredients.

Ingredients

To make this honey roasted veg, you will need:

• Carrots
• Parsnips
• Honey
• Olive oil
• Thyme (fresh or dried)
• Salt, to taste

How to make honey roast carrots and parsnips

Firstly, preheat the oven to 200℃/180℃ fan (390℉/355℉).

Secondly, peel your vegetables. Then, slice them into evenly sized batons.

Line a large baking tray with baking parchment. Tip the vegetables onto the tray.

Drizzle the carrots and parsnips with the honey and pour over the olive oil. Sprinkle over the thyme and season to taste with salt.

Toss together the vegetables so they are evenly coated in the oil, honey, and seasonings. I like to use my hands as this is the quickest way to make sure everything is well mixed.

Roast the vegetables in the oven for 1 hour, tossing the carrots and parsnips every 20 minutes. If, after 30 minutes or so, the vegetables are already starting to char then cover them with tin foil to prevent burning.

Finally, serve the vegetables hot alongside your roast dinner!

Vegan roast carrots and parsnips

To make this recipe vegan, simply switch out the honey for maple syrup. This will give your vegetables a delicious caramel flavour.

Can you prepare honey roast carrots and parsnips ahead of time?

Yes. Cook your carrots and parsnips for around 40 minutes, turning halfway through. Remove from the oven and allow to cool completely. Store them in an airtight container in the fridge for up to 2 days.

When ready to eat, arrange them on a baking tray and cook for a further 20 minutes at the original temperature.

Similar recipes

If you liked this recipe, you might also like these recipes:

• Crispy herby roast potatoes
• Giant Yorkshire pudding roast dinner
• Loaded roast potatoes

Honey Roast Carrots and Parsnips

Sweet and sticky honey roasted carrots and parsnips flavoured with thyme.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: British

Calories: 163

Ingredients Method

Ingredients

  

• 3 large parsnips
• 3 large carrots
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp fresh thyme finely chopped (or ½ tsp dried thyme)
• salt to taste

Method

 

1. Preheat the oven to 200℃/180℃ fan (390℉/355℉).
2. Line a baking tray with baking parchment. Peel all of the vegetables and slice the parsnips and carrots into batons.
3. Tip the vegetables onto a baking tray. Drizzle over the oil and honey. Sprinkle over the thyme. Season to taste with salt. Toss well to coat and spread the veg evenly over the tray,.
4. Roast for 1 hour, tossing every 20 minutes. If the veg is starting to char too quickly, cover loosely with tin foil.
5. Remove from the oven and serve! These are the perfect accompaniment to any Sunday roast.