These easy, nutritious, and tasty honey-roasted carrots and parsnips! I combined carrots, parsnips, and honey because my pregnant wife requested them, and we ended up with this.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 3 |
Ingredients
- 3 carrots, peeled
- 3 parsnips, peeled
- 2 tablespoons olive oil
- ¼ cup honey
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange carrots and parsnips in a baking dish; drizzle with olive oil and toss to evenly coat. Pour honey over top and season with salt and pepper; toss again to coat.
- Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 5 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 93 mg |
| Sugars | 30 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked the veggies in butter first, then added orange juice and honey when the butter had cooked down. Great respect for this recipe.
Yummy! I cooked at a higher temp so the ends get crispy. Also easy to add baby cut carrots. They are the perfect size.
I cut the veggies into bite size pieces and still had to bake them for 70 minutes. They were excellent though. My husband stabbed a parsnip with his fork and asked, What is this? I said, parsnip. He said, It’s surprisingly good.
Beautiful! I steamed the carrots and parsnips for 3 minutes before roasting. Cooked on 400 degrees for 40 minutes (turning half way through). I also added 2 small quartered cooking onions, some fresh ground pepper and some Mrs. Dash. They were so tasty. This one is a keeper!
Loved it.
A tad sweet for my tastes. Would use a lot less honey next time
Takes longer to roast to tenderness. Too sweet for my taste. Next time I might combine a very much smaller amount of honey with a bit of orange juice. I do like this particular combination of vegetables.
Yep, I’ll make this again. I should have stripped the “core” out of the big end of the parsnips. I made it for my wife for Christmas dinner, and she loved it. Would not have made it for myself, but I actually liked it very well. (Another recipe I found at the same time said to cut carrots and parsnips into 3″ x 1/2″ pieces. I did this; I’m sure it helped with the cooking time.)
OK I’m not gonna lie not done this recipe but thought I could help a bit with some suggestions. Take the parsnips and try to remove the middle of them as the core is VERY hard and takes a long time to cook. Then try par cooking them in a frying pan with some oil for about five minutes I also usually cut my parsnips into thin strips. Then when putting them into the oven try adding some garlic as well
As written, I give this recipe a solid 4 (although it does need double the cooking time at these temps). Cut the carrots and parsnips into finger-sized pieces, and double the time, and you’ll have lovely carmelized veggies. In subsequent recipe attempts, however, I’ve found that adding about 1/2 tsp of crushed dried rosemary puts it over the top and makes it a 5+ star recipe. The rosemary and honey combination are exquisite!
This recipe works if you add about a cup of water in the dish and cover it with foil.
Love this recipe! I added a little bit of cinnamon (about 1 tsp) and Italian seasoning to the mix. It sounds really random but the seasonings really offset the sweetness of the the honey and cinnamon.
Temp and/or cook time is all wrong on this recipe. I ended up roasting mine for almost twice the time, and still the snips weren’t really soft.
We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer, not sure why but it didn’t matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) — my husband ate the meat we had too, but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down! 🙂