Roasted Carrots and Parsnips with Honey
Roasted Carrots and Parsnips with Honey is a simple side dish that somehow feels a little more special than your everyday roasted vegetables. The carrots and parsnips get beautifully caramelized in the oven, then tossed with a warm honey butter glaze with just a touch of balsamic vinegar. It’s sweet, savory, and so easy to make.
I love serving this alongside a roast, chicken, or just about anything coming off the grill. And since you can roast the vegetables ahead of time and warm them before serving, it’s a great one to have in your back pocket when you’re entertaining.
Start by getting the carrots and parsnips ready for roasting. Spread them between two baking sheets so they have plenty of room to brown instead of steaming. A generous drizzle of olive oil, salt, and pepper is all they need before going into the oven.
As they roast, give the vegetables a toss every so often and rotate the pans halfway through. You’re looking for tender vegetables with plenty of golden-brown edges. Those caramelized bits are where so much of the flavor comes from.
While the vegetables are roasting, make the quick honey glaze. Warm the butter, honey, and balsamic vinegar together until smooth and combined. The balsamic adds just enough tang to keep the honey from making the dish too sweet.
Once the carrots and parsnips are beautifully roasted, transfer them to a serving platter and drizzle with the warm glaze. Give everything a good toss so the vegetables are coated, then serve them while they’re warm. And if you’re making these for a dinner party, you can get the roasting done ahead of time, which is always a win in my kitchen!
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Roasted Carrots and Parsnips with Honey
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 2 pounds medium carrots, peeled, halved lengthwise
- 2 pounds medium parsnips, peeled, halved lengthwise (or into quarters if large)
- 6 tbsp extra-virgin olive oil
- Kosher salt, freshly ground black pepper
- 1 tbsp plus 1 & 1/2 tsp unsalted butter
- 1 tbsp plus 1/2 tsp honey
- 1 tsp balsamic vinegar
Instructions
Place racks in middle and lower third of oven; preheat to 400°F. Line 2 large rimmed baking sheets with foil. Divide carrots and parsnipsbetween baking sheets and spread out in a single layer on each. Drizzle extra-virgin olive oil over carrot-parsnip mixture, dividing evenly, and season generously with kosher salt and freshly ground black pepper; toss to coat.
Roast carrots and parsnips, tossing every 10 minutes or so and rotating baking sheets top to bottom halfway through, until tender and browned in spots, 35–40 minutes.
Melt unsalted butter in a small saucepan over medium heat. Add honey and balsamic vinegar; stir to combine.
To serve, transfer roasted vegetables to a platter or medium bowl, drizzle honey glaze over, and toss to coat.
Chef’s Note:
- Roasted carrots and parsnips can be cooked 2 hours ahead. Tent with foil and let stand at room temperature. Reheat, uncovered, in a 350° oven until warmed through, 8–10 minutes.
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