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Honey Roasted Carrots and Parsnips

This Honey Roasted Carrots and Parsnips recipe is a simple, yet delicious side dish. It requires just a few ingredients and is ready in under an hour! The sweetness of the carrots and parsnips marry perfectly with the hint of honey in each bite. The colors are also beautiful when served together - the beautiful colors of the roasted vegetables make it a truly stunning dish. Serve this side with your favorite main course for a winning dinner!

Honey roasted carrots and parsnips are delicious, and anyone can make them.

The melted butter, honey and balsamic glaze brings out the sweetness of the carrots and parsnips even more as they caramelize in the oven.

Peeled, roasted carrots and parsnips in a honey butter and herb glaze.

Why make this side dish

  • It requires minimal ingredients, so you don't need to go out shopping in the grocery store.
  • It's one of those quick and easy side dishes that will be ready in under an hour.
  • The colors are vibrant and beautiful when placed together on the plate, making it perfect for special occasions or just as a nice presentation.
  • The whole family will love this side dish - it's sure to be the talk of the dinner table!


Get more info on these simple ingredients in the recipe card at the bottom of the post.

Carrots, parsnips, honey, vinegar, butter, salt, pepper, herbs and garlic powder.

Carrots- whole large carrots.

Parsnips- whole.

Thyme- fresh, can substitute dried thyme or fresh or dried sage.

Honey- any kind of sweet honey.

Vinegar- balsamic.

Butter- salted.

Garlic powder- optional.

Salt and Pepper- preferably coarse salt,like a kosher salt or coarse sea salt, and black pepper, since the texture compliments the caramelized, roasted vegetables.

How to Make Honey Roasted Carrots and Parsnips

Preheat the oven to 350F.

Melt the butter in the microwave or stove top.

A glass cup of melted butter.

Once the butter is melted, whisk in the balsamic vinegar and garlic powder.

Melted butter mixed with balsamic vinegar and garlic powder.

Set the butter mixture aside.

Use a vegetable peeler to peel the outsides of the carrots and parsnips, and trim the tops and ends off.

Once the root vegetables are peeled and trimmed, cut the carrots into halves to make sticks, and the parsnips into fourths to make sticks.

Peeled and carrots and parsnips cut into long sticks.

Toss the carrot and parsnip sticks on a baking sheet lined with parchment paper.

Drizzle half of the whisked butter mixture, and the thyme, over the root vegetables, and toss to coat.

Melted butter, honey and balsamic vinegar glaze being poured onto carrots and parsnips.

Sprinkle liberally with coarse salt and pepper.

Whisk the honey into what is remaining of the balsamic vinegar and butter mixture, and set aside.

Honey,melted butter and balsamic vinegar whisked together.

Roast the coated vegetables in a 350 degree oven for about 20 minutes at first, or until edges just begin to caramelize.

Remove the carrots and parsnips from the oven toss them lightly, and drizzle with what is left of the honey, balsamic butter mixture.

Return the pan to the oven and continue to roast the vegetables for another 10-15 minutes, or until totally caramelized, tender and browned on the edges.


The roasted vegetables should be stored in an airtight container in the refrigerator. Enjoy within 3-4 days for best results. For longer periods of storage, freeze them for up to two months.

When ready to be served, simply thaw and reheat on the stovetop or in a 350 degree oven until warmed through and crisp again. 

Recipe Tips and Recipe Variations

  • Try to cut the vegetables in similar size so they roast evenly.
  • For even easier clean up, line your baking sheet with aluminum foil. Once you’ve served the roasted veggies, just remove the foil and wipe the baking tray if needed. 
  • Only add long pieces of veggies in a single layer for roasting.
  • If you want a pop of heat, add a sprinkle of red pepper flakes to your salad dressing when you go to add it to the parsnips and carrots. 
  • If you’re short on time, consider prepping the vegetables in advance and storing them in the refrigerator until you’re ready to roast them. This way, all you have to do is preheat the oven and toss them.
  • To prevent burning, make sure to toss the parsnips and carrots with oil before adding any honey or other sweeteners. This prevents the honey from burning quickly, and gives your roasted vegetables an even caramelization.
  • For a smokier flavor, add a bit of smoked paprika or chipotle pepper powder to the mix. This will give your parsnips and carrots a unique flavor that will make them stand out at your dinner table!
  • For extra crunch, top your roasted vegetables with some crushed nuts such as walnuts or pecans when they come out of the oven.
  • Add your favorite fresh herbs like fresh parsley or more fresh thyme would be the perfect addition of flavor.

Can I double this recipe? 

Sure thing! You can scale this recipe however you prefer. Just keep in mind how much you’re making to determine if you need a second or even a third large sheet pan to hold all of your vegetables.

You don’t want to overcrowd the baking sheet because then it’s hard for the veggies to bake evenly.

Do I need to peel the carrots and parsnips before roasting? 

No, you don't have to peel them if you don’t want to. You can just give them a good wash and give them a few minutes of scrubbing with a vegetable brush if there's dirt still on the skins.

This will ensure that the roasting veggies are clean and ready for seasoning! We like to peel them, even after a good scrub,  just to make sure they’re super clean and the butter mixture and herbs and seasonings stick nicely on the vegetables.

Do parsnips need to be parboiled before being roasted?

No, parsnips don’t need to be parboiled before roasting. You can just cut them into pieces and put them onto the baking sheet along with any other veggies you’re using.

Make sure all of the vegetables are evenly spaced out on the sheet so that they roast properly. 

Should I boil my carrots and parsnips before roasting?

No,  you don’t need to boil your carrots and parsnips before roasting them. Just follow our insanely simple recipe and enjoy your delicious roasted vegetables. Such an easy and delicious recipe that pairs with various main courses.

Why are my roasted parsnips bitter?

Roasted parsnips can sometimes become bitter when cooked for too long at a high temperature. To avoid this, make sure to keep an eye on the vegetables while they roast and adjust the temperature if necessary - lower the oven's heat if it seems like things are getting too intense!

Adding a bit of sugar or honey to the butter mixture like we do in this recipe can also help balance out the bitterness of roasted parsnips. Peeling your parsnips before roasting them often helps with reducing any bitterness in the final dish, that’s why we do it even though it technically isn’t necessary.

See just how easy this Honey Roasted Carrots and Parsnips recipe is? It’s a great way to get some vegetables in your family’s bellies all while not really tasting like vegetables.

These honey-roasted carrots and parsnips are almost like candy! Grab this easy vegetable side dish recipe and let us know what you think.Serve it up with any main dishes making it a simple weeknight meal.

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📖 Recipe

Roasted carrots and parsnips in a balsamic honey glaze.

Honey Roasted Carrots and Parsnips

Carrots and parsnips oven roasted in a buttery, balsamic vinegar and honey glaze with herbs.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: honey balsamic glaze, honey roasted carrots and parsnips, roast carrots, roast parsnips
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 172kcal
Author: Erin
Cost: $3.10


  • 1 pound carrots peeled and trimmed
  • 1 pound parsnips peeled and trimmed
  • 1 stick butter
  • ½ teaspoon granulated garlic
  • cup balsamic vinegar
  • cup honey
  • thyme fresh, or similar herb
  • coarse salt
  • coarse ground pepper


  • Preheat oven to 350 degrees Fahrenheit.
  • Melt the butter in the microwave or on the stove top.
  • Whisk in the balsamic vinegar and garlic powder into the butter, and set aside.
  • Peel the carrots and trim the ends off; cut into halves long ways.
  • Peel the parsnips and trim the ends off, cut into halves or quarters, long ways.
  • Arrange cut vegetables and herbs on a baking sheet lined with parchment paper (to avoid sticking).
  • Drizzle the vegetables with half of the butter and balsamic mixture.
  • Sprinkle the vegetables liberally with coarse salt and pepper and toss.
  • Bake for 20 minutes.
  • Remove the vegetables from the oven and whisk the remaining butter mixture with the honey, and drizzle that over the vegetables.
  • Bake for an additional 10 minutes, or until golden brown and caramelized on the edges.


To prepare in advance, toss the vegetables in half of the butter and balsamic mixture (without the honey) and store in the fridge for up to 24 hours. 
Reserve the remaining mixture for when you're ready to roast the vegetables.
Bake for 20 minutes as directed in the recipe card, whisk the remaining butter mixture with the honey and bake an additional 10 minutes or until browned and caramelized.
Leftover honey roasted carrots and parsnips can be stored in the fridge, and reheated on a baking sheet for 5-10 minutes at 350 degrees until edges are crisped again. 


Serving: 1g | Calories: 172kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.03mg | Sodium: 92mg | Potassium: 807mg | Fiber: 9g | Sugar: 21g | Vitamin A: 18945IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 1mg
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