Obsolescent Honey-Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A modern twist on ancient root vegetable cooking, featuring honey-glazed carrots, parsnips, and turnips with a hint of rosemary. This mediterranean-inspired sheet pan ready in about 53 minutes pairs honey, olive oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 cups, peeled and cut into 1-inch coins carrots
• 2 cups, peeled and cut into 1-inch coins parsnips
• 1 cup, peeled and cut into 1-inch cubes turnips
• 3 tbsp honey
• 2 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 cups peeled carrot coins, 2 cups peeled parsnip coins, and 1 cup peeled turnip cubes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20 minutes, stirring once halfway through, until edges begin to brown.
3. Step 3: Drizzle 3 tbsp honey and 1 tbsp chopped fresh rosemary over the roasted vegetables, then toss to coat evenly.
4. Step 4: Return to the oven and roast for an additional 15-18 minutes, stirring once at the 10-minute mark, until vegetables are deeply caramelized and tender when pierced with a fork.