Honey-Glazed Carrot and Parsnip Puree

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A silky, naturally sweet puree made with roasted carrots and parsnips, finished with a touch of honey for balanced depth. This quick recipe, ready in about 35 minutes, pairs carrots, parsnips, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and chopped carrots
• 1 medium, peeled and chopped parsnips
• 1 tbsp unsalted butter
• 1 tbsp honey
• 2 tbsp heavy cream
• 1/4 tsp salt

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 chopped medium carrots and 1 chopped medium parsnip with 1 tbsp olive oil, then spread on a baking sheet.
2. Step 2: Roast for 25 minutes until fork-tender and slightly caramelized, stirring once halfway through.
3. Step 3: Transfer roasted vegetables to a food processor, add 1 tbsp unsalted butter, 1 tbsp honey, 2 tbsp heavy cream, and 1/4 tsp salt.
4. Step 4: Blend until completely smooth, adding 1-2 tbsp water if too thick, until the puree has a velvety texture.
5. Step 5: Taste and adjust salt or honey as needed, then serve warm as a side for roasted meats or poultry.