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The Most Amazing Honey Roasted Carrots and Parsnips

The Most Amazing Honey Glazed 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. 
4.88 from 8 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Side Dish
Cuisine British
Servings 4 people
Calories 115 kcal


  • 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
  • ΒΌ teaspoon salt


  • Preheat the oven to 400F/200C and pour the water into a large baking tray. Set to one side.
  • 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.
  • 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.