Honey-Roasted Carrots and Parsnips
Sweet roasted vegetables with a light honey glaze, offering a caramelized exterior and tender interior. This american-inspired vegetarian ready in about 40 minutes pairs olive oil, dried thyme, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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
- 1 lb, peeled and cut into 1-inch pieces carrots
- 1 lb, peeled and cut into 1-inch pieces parsnips
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp honey
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine 1 lb carrots, 1 lb parsnips, 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
- Step 3: Spread vegetables in a single layer on the prepared baking sheet.
- Step 4: Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges.
- Step 5: Drizzle with 1 tbsp honey during the last 5 minutes of roasting to caramelize slightly.
Frequently asked questions
How long does Honey-Roasted Carrots and Parsnips take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Roasted Carrots and Parsnips?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Honey-Roasted Carrots and Parsnips?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Roasted Carrots and Parsnips for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Roasted Carrots and Parsnips?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfectly roasted, my kids loved them as a side.
- ★★★★★
These carrots and parsnips were the star of our dinner party! So sweet and caramelized.
- ★★★★☆
Cooked for 30 minutes as instructed, but they were still a little crunchy.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
