The Most Amazing Honey Roasted Carrots and Parsnips

Tender and sweet winter root vegetables coated with the most amazing (and simple!) honey glaze, all roasted in the oven until the outsides just start to turn brown and caramelise. These honey roasted carrots and parsnips are so good you’ll hardly have room for anything else on your plate this Thanksgiving or Christmas!

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Honey Roasted Carrots and Parsnips Recipe | These really are the most amazing honey roasted carrots and parsnips ever! The recipe is entirely gluten-free, clean eating friendly and turns out perfect every single time! Definitely going to use this as a side dish for Thanksgiving and Christmas.

Even though they’re always my favourite thing at any big dinner, vegetables are one of the most difficult things to get right on Thanksgiving or Christmas Day, don’t you think? With fussy eaters and vegetable-haters spread out evenly amongst adults and children, it can be impossible to find festive vegetable recipes everyone loves…but not any more!

With this recipe for the most amazing honey roasted carrots and parsnips in your army, you’ll be able to stand back and watch as people go back for seconds, thirds and even fourths. Forget about roasted potatoesΒ – these honey roasted carrots and parsnips will soon be everyone’s favourite winter side dish!

Raw carrots and parsnips in a glass baking tray

I think the best recipes for Thanksgiving and Christmas are the ones that take minimal preparation and cooking fuss. And that’s exactly what these root veggies are about. Simply peel them, coat them with aΒ basic oil-honey-herb mix and roast them in the oven until they’re caramelised and delicious.

There’s no boiling, no chopping and no basting to worry about. Leaving you with plenty of extra time for things like open up a few extra Christmas presents (I’m crossing my fingers for Jamie Oliver’s 5-ingredient cookbook this year!), actually tidy up some of the wrapping that’s all over the floor from the presents everyone else opened or enjoy a sweet Christmas cocktail.

Honey roasted carrots and parsnips in a baking tray

The secret to the most amazing honey roasted carrots and parsnips

There’s one step in this recipe that might seem a bit weird to some cooks, but trust me on it. IΒ don’t roast these veggies in a dry or even an oiled baking tin. I pour a little water into a baking tray, add in the veggies and roast them in the water.

You might think this would make the edges soft and prevent them from crisping up, but it doesn’t! It allows the veggies to steam while roasting at the same time, so the centres are soft and fluffy while the outsides are crisp and chewy.

The Most Amazing Honey Roasted Carrots and Parsnips piled high on a plate

ScepticalΒ that there’s no way something this delicious could be good for you? I honestly don’t blame you. But this is likely one of the healthiest side dishes you’ll make for your big feast this year! I use the smallest amounts possible of oil (which is olive oil – one of the healthiest cooking oils) and honey to create these amazing honey roasted carrots and parsnips.

And anyway, if you can’t indulge on Thanksgiving or Christmas, when can you?

The Most Amazing Honey Roasted Carrots and Parsnips on a white plate as seen from above

4.86 from 7 votes
The Most Amazing Honey Roasted Carrots and Parsnips
The Most Amazing Honey Glazed Carrots and Parsnips
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 

Tender and sweet winter root vegetables coated with the most amazing (and simple!) honey glaze, all roasted in the oven until the outsides just start to turn brown and caramelise. 

Course: Side Dish
Cuisine: British
Servings: 4 people
Calories: 115 kcal
Ingredients
  • 2 tablespoons water
  • 2 large carrots
  • 2 large parsnips
  • 2 tablespoons honey (substitute maple syrup for low FODMAP)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
Instructions
  1. Preheat the oven to 400F/200C and pour the water into a large baking tray. Set to one side.

  2. Peel the carrots and parsnips. Chop the ends off and slice vertically into halves or quarters, depending on how fat your veggies are. The idea is to get them all roughly the same thickness. Place into a large bowl.

  3. Drizzle the veggies with the honey, olive oil, thyme and salt then toss to coat. Lie the carrots and parsnips in a single layer in the water on the baking tray and roast in the preheated oven for around 50 minutes, until the edges have crisped up and are starting to turn brown.

 

These honey roasted carrots and parsnips really are amazing! They're a delicious healthy side dish and go with absolutely everything. 100 calories per serving. #Healthy #Food #Recipe #Veggies #Vegetables #Vegetarian #Side #SideDish #CleanEating #Parsnips #Carrots #GlutenFree #GF #LowFODMAP #GlutenFreeRecipe #Dinner #GFRecipe #LowFODMAPRecipe #HealthyRecipe #HealthyDinner

Comments

  1. I’m not a big fan of cooked carrots but those look very tempting. I’m opening Sweet and Savoury Sundays early this week to make up for missing last weeks, so be sure to stop by and link up at the earlier time of Saturday 8am UK time. Happy New Year!

  2. Hi Nicola!! I am currently planning our Christmas dinner and came across this amazing side dish. YUM!!! I just have a quick question – you mention pouring the water “underneath” the carrots and parsnips; does this mean we should be cooking them on a baking rack? Thank you so much for the clarification!! πŸ™‚

    • Hi Nicole. So happy you’re using one of my recipes for your Christmas Day menu!
      Nope – no baking rack required here. I cooked my carrots and parsnips directly on the black tray that you can see in the pictures.
      By pouring water into the tray that you’re cooking the vegetables in, the water helps steam them and stop them drying out.
      I hope you have a wonderful Christmas!

  3. My family and I are definitely parsnip lovers so I know we will love this recipe! I really like the addition of the thyme for depth of flavour. What a great holiday (or any day!) side.

  4. agree with everything exept that carrots and parsnips lie in the pan. They’re veggies, they lay.. And I also hope I don’t miss the oil!!

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