Upgrade your weeknight dinners with our Honey Roasted Carrots and Parsnips Recipe, glazed with honey and olive oil and tossed with fresh thyme. A quick roast in a hot oven coaxes out their natural sweetness and gives them tender, caramelized edges. Serve these glossy, herb-kissed sticks as an effortless side that turns an ordinary meal into something memorable.
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Ingredients for Honey Roasted Carrots Parsnips
For the Roasted Vegetables
- 1 ½ pounds carrots – Peeled and cut into 3-inch sticks. They’re sweet and earthy, perfect for roasting.
- 1 pound parsnips – Peeled and cut into 3-inch sticks. They add a slightly nutty flavor that pairs so well with honey.
- 3 tablespoons olive oil – A good-quality one for roasting. It helps the veggies caramelize beautifully.
- 2 tablespoons honey – Use your favorite kind. It brings that lovely sweetness and glaze to the dish.
- 2 teaspoons fresh thyme leaves – Just a touch adds a herby, aromatic note that elevates everything.
- 1 teaspoon kosher salt – Essential for seasoning. It balances the sweetness perfectly.
- ½ teaspoon black pepper – A little goes a long way to add a hint of warmth and depth.
Cook Time for Easy Honey Roasted Carrots Parsnips
I love how this recipe fits into even the busiest of schedules. The hands-on time is minimal, which means you can whip this up while your main dish is resting or the table is being set. The result is a stunning side of oven roasted honey glazed root vegetables that feels anything but rushed.
The total time from peeling to plating is under an hour, with most of that being hands-off roasting time.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
For more quick and simple ideas to round out your meal, take a peek at my favorite weeknight vegetable side dishes.
How to Make Roasted Carrots and Parsnips
Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). I always line my baking sheet with parchment paper for this Honey Roasted Carrots Parsnips recipe—it makes cleanup an absolute breeze and prevents any sticking.
Step 2: Whisk the Glaze
In a large mixing bowl, whisk together the olive oil, honey, fresh thyme, salt, and pepper. You want it to become a smooth, fragrant glaze that will coat every vegetable beautifully.
Step 3: Coat the Veggies
Add your carrot and parsnip sticks to the bowl. Now, get your hands in there! Toss everything together until every single piece is gleaming with that sweet and savory honey glaze. This step is key for getting that perfect caramelization.
Step 4: Arrange and Roast
Spread the vegetables out on your prepared pan in a single layer. Giving them plenty of space is the secret to getting them crispy instead of steamed. This is how you achieve those wonderfully crisp roasted carrots with honey glaze we all love.
Step 5: Roast to Perfection
Pop the pan into the hot oven and roast for 25-30 minutes. Remember to give them a good toss halfway through. They’re done when they’re fork-tender and have those gorgeous, browned, caramelized edges. The smell in your kitchen will be incredible!
Pro Tips & Tasty Tweaks
Over the years, I’ve made this recipe more times than I can count. Here are a few of my favorite little secrets for making these honey thyme roasted vegetables truly unforgettable.
- Flavor Swap: If you’re out of fresh thyme, try a teaspoon of dried rosemary or herbes de Provence for a different aromatic twist. It completely changes the vibe!
- Diet Tweak: For a sugar-free version, you can swap the honey for a sugar-free maple syrup. The glaze won’t be *quite* as sticky, but it’ll still be delicious. Check out my guide to healthy Thanksgiving sides for more diabetic-friendly ideas.
- Texture Fix: If you prefer your roasted carrots and parsnips extra tender on the inside, you can parboil the sticks for 3-4 minutes before tossing them in the glaze. This guarantees a melt-in-your-mouth center.
- Storage Tip: Leftovers keep beautifully! Store them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer to bring back their crispness. They also make a fantastic addition to a roasted vegetable grain bowl the next day.
Honey Roasted Carrots Parsnips
Ingredients
- 1.5 pounds carrots peeled and cut into 3-inch long sticks
- 1 pound parsnips peeled and cut into 3-inch long sticks
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Equipment
- oven
- baking sheet
Method
- Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, whisk together the olive oil, honey, thyme, salt, and pepper until they form a smooth, well-combined glaze.
- Add the carrot and parsnip sticks to the bowl and toss them thoroughly until every piece is evenly coated with the honey glaze.
- Spread the vegetables in a single, even layer on the prepared baking sheet, ensuring they are not crowded so they roast instead of steam.
- Roast for 25 to 30 minutes, tossing the vegetables halfway through, until they are tender when pierced with a fork and the edges are caramelized and browned.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
One of the things I love about this Honey Roasted Carrots Parsnips dish is how it nourishes your body while delighting your taste buds. It’s not just another side—it’s packed with fiber, vitamins, and natural sweetness that come straight from the earth.
Carrots bring a hefty dose of beta-carotene, which is wonderful for vision and skin health, while parsnips offer a lovely amount of folate and potassium. Together, they create a savory sweet roasted vegetable side dish that feels indulgent but is actually full of goodness.
If you’re looking to explore other nutritious veggie options, take a peek at our simple roasted cabbage or these light and crunchy jicama fries. For more insight into balanced eating, the BBC Good Food roasting method offers great tips on preserving nutrients while roasting.
A Lighter Version of Honey Roasted Carrots Parsnips
If you’re wanting to lighten things up a bit, I’ve got you covered. This Easy Honey Roasted Carrots Parsnips recipe is wonderfully adaptable, so you can enjoy it even when you’re being mindful of sugars or fats.
Instead of honey, try using a sugar-free maple syrup—it still gives that beautiful glaze without the added sugar. You can also reduce the olive oil by a tablespoon and swap in a spritz of avocado oil spray. The veggies will still caramelize nicely, especially if you give them enough space on the pan.
These tender honey thyme glazed carrots parsnips are just as delicious with these tweaks. For more lighter sides, try my crispy baked zucchini fries or these oven-baked jicama fries—they’re both family favorites in our home.
Thoughtful Tips for Special Diets
I know how important it is to adapt recipes for different needs around the table—maybe you’re cooking for someone who’s sugar conscious or simply prefers lower glycemic options. In our home, we often tweak recipes to keep them delicious while honoring everyone’s health journey.
Here are a few gentle suggestions if you’re looking to make this dish more diabetic-friendly or low in sugar. Instead of honey, try a natural sugar alternative like stevia or xylitol blended with a touch of orange juice for glaze. You can also roast the vegetables with just olive oil, salt, and herbs, then finish with a light drizzle of sugar-free syrup after baking.
Portion size can help too—enjoy these honey glazed roasted vegetables alongside a good source of protein and healthy fats to support balanced energy. Remember, small shifts can make a big difference without losing an ounce of flavor.
How to Serve Honey Roasted Carrots Parsnips
I’ll never forget the first time I brought a big platter of these roasted carrots and parsnips to my family’s Thanksgiving table. My aunt, who usually sticks to green beans, went back for thirds—and asked for the recipe right there between slices of pie. That’s the magic of this dish: it turns any meal into a moment worth savoring.
These oven roasted honey glazed root vegetables pair beautifully with so many mains. I love serving them alongside maple pecan roasted sweet potatoes for a sweet and savory holiday spread, or with something simple like grilled sweet potato wedges for a weeknight meal.
For a cozy dinner, plate these glossy vegetables next to a juicy roast chicken or a tender pork loin. They also shine as part of a vegetarian feast with other roasted veggies and a generous grain like quinoa or farro. However you serve them, these crisp roasted carrots with honey glaze are sure to become a requested favorite at your table too.
Mistakes to Avoid
Over the years, I’ve learned a few things the hard way when making roasted carrots and parsnips—so you don’t have to. Trust me, avoiding these simple missteps makes all the difference between good vegetables and great ones.
First, overcrowding the pan is a sure way to end up with steamed, soggy veggies instead of crisp roasted carrots with honey glaze. Give them space to breathe—I often use two baking sheets if I’m making a big batch.
Second, adding honey too early can cause it to burn. I always toss my vegetables with oil and roast them partway first, then drizzle the honey glaze during the last 10–15 minutes for that perfect caramelization.
And finally, cutting your carrots and parsnips into uneven pieces means some will be overcooked while others are still tough. Aim for similar sizes—it’s worth the extra minute of prep! For more roasting wisdom, check out these tips for perfectly roasted carrots or learn from Bon Appétit glazing techniques for pro-level finishes.
I’ll never forget the Thanksgiving I rushed and made all three mistakes at once—let’s just say my family still teases me about the “caramelized charcoal” incident. Now I take my time, and the results are always worth it.
How to Store Honey Roasted Carrots Parsnips
If you’re anything like me, you might double this Honey Roasted Carrots Parsnips recipe just to have leftovers. They’re fantastic for meal prep—my husband loves taking them to work, and I’ve even packed them cold in picnics alongside a fresh salad.
Let your roasted carrots and parsnips cool completely, then store them in an airtight container in the fridge. They’ll keep beautifully for 3–4 days. To reheat, spread them on a baking sheet and warm in a 350°F oven until they’re just crisp again—microwaving can make them soft.
You can also freeze them for up to 3 months. I lay them in a single layer on a parchment-lined sheet to freeze first, then transfer to a freezer bag. Thaw in the fridge overnight before reheating. For more storage tips, explore our guide to keeping vegetable sides fresh or check out our roasted broccoli and cauliflower for another make-ahead favorite.
Try This Honey Roasted Carrots Parsnips Yourself
There’s something so deeply satisfying about pulling a tray of glistening, golden Honey Roasted Carrots Parsnips from the oven. The aroma of honey and thyme fills the kitchen, and for a moment, everything feels just right. I hope this easy Honey Roasted Carrots Parsnips recipe becomes a staple in your home like it is in mine.
Whether you’re cooking for a holiday feast or a simple Tuesday supper, these tender honey thyme glazed carrots parsnips bring warmth and goodness to the table. Don’t be surprised if they steal the show!
If you loved this recipe, you might also enjoy our honey balsamic carrots, these healthy Thanksgiving sides, or my homemade healthy Thanksgiving sides recipe. For more weeknight inspiration, try our simple roasted cabbage or these crispy sweet potato chips.
Frequently Asked Questions
Should you parboil carrots and parsnips before roasting?
You don’t have to—roasting them directly works beautifully. Parboiling can help if you want them extra tender inside, but for this recipe, we roast them straight for a crisp exterior and soft center.
What’s the best glaze for honey roasted carrots and parsnips?
A simple blend of honey, olive oil, fresh thyme, and a pinch of salt is my go-to. For a twist, try adding a touch of garlic or orange zest. You can find more ideas in our honey balsamic carrots recipe.
Can you roast carrots and parsnips together?
Absolutely! They roast at the same rate when cut to similar sizes, making them perfect partners. Their flavors complement each other wonderfully in this savory sweet roasted vegetable side dish.
How do you keep honey roasted vegetables from sticking?
Use a well-oiled baking sheet or parchment paper. Tossing the vegetables thoroughly with oil before roasting also helps create a non-stick surface as they cook.
More Cozy Vegetable Sides You’ll Love
If you enjoyed these honey thyme roasted vegetables, here are a few more family-friendly veggie dishes that bring comfort and flavor to any meal.
Classic Roasted Carrots – Simple, sweet, and perfectly tender with a golden caramelized finish.
Maple Pecan Sweet Potatoes – A festive, nutty twist on roasted sweet potatoes that feels like a holiday in every bite.
Garlic Herb Broccoli & Cauliflower – Crispy-edged florets tossed with garlic and fresh herbs for a low-carb favorite.
Grilled Sweet Potato Wedges – Smoky, lightly charred, and perfect for summer barbecues or cozy indoor meals.
