The best honey roasted carrots and parsnips

Honey roasted carrots and parsnips on a grey serving tray.

5 from 31 votes

The best honey roasted carrots and parsnips

This recipe for honey roasted carrots and parsnips are the ideal side dish for your next roast dinner. These two root veggies are a winning combination. The natural sweetness of the carrots and parsnips are enhanced by the honey, while the roasting process brings out their natural flavours and creates a slightly crispy texture.

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Prep Time:10

Cook Time:45

Total Time:55

Course: Side Dish

Cuisine: International

Keyword: carrots, parsnips, honey, mustard, sticky, caramelised

Servings: servings (4 generous servings, 6 small servings)

Calories: 246kcal

Ingredients

400 grams carrots sliced into thick batons
400 grams parsnips sliced into thick batons
1 tablespoon olive oil and some extra for oiling the baking tray or vegetable oil
2.5 tablespoons honey
0.5 teaspoon Dijon mustard
0.5 teaspoon salt
few good grinds of black pepper
30 grams butter melted
2 teaspoons plain flour
few sprigs thyme or rosemary to taste, we use about 7 sprigs

Instructions

Do the prep

Preheat the oven to 190C/374F/gas mark 5 and lightly oil a large baking tray.
Wash the carrots and parsnips.
If you are not peeling the veg, make sure to give them a good scrub.
Slice the carrots and parsnips into thick batons of roughly equal sizes so they cook evenly. Place them in a large bowl.
In a jug, whisk together the olive oil, honey, Dijon mustard, salt, pepper, melted butter and plain flour.

Construct the dish

Pour the sauce over the vegetables in the bowl. Using your hands, toss the veg in the sauce ensuring every baton is coated.
Tip the vegetables onto the baking tray.
Spread them out evenly in a single layer. This helps the vegetables cook evenly and ensures they become nicely browned and crispy.
Distribute the sprigs of thyme or rosemary across the veg.
Bake for 40-45 minutes until the vegetables are cooked through and have some spots of caramelisation.
Turn the batons over halfway through.
Transfer to a bowl and serve piping hot.
For the extra glossy look, use a pastry brush and stipple some honey onto the veg just before serving. Be sparing as you don't want the veg to become too sweet.

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