Honey Roasted Carrots & Parsnips
These honey roasted carrots & parsnips are perfectly cooked & glazed with a herb & honey butter. They’re sweet, sticky & delicious!
Take your roasted veggies to the next level by roasting them in honey!
These sweet honey roasted carrots & parsnips are super easy to make, are full of flavour & make a great addition to any homemade roast dinner! The key here is to glaze the carrots with a herb & honey butter once they’re roasted, for a sticky, glossy finish without the risk of burning the sugar.
If you’re looking for more side dishes to try, you should check out our collection of side dish recipes! There’s a whole of load of roast dinner sides to make as well as chips, pickles, slaws & sauces…
What You’ll Need
- Carrots & Parsnips – I used regular carrots for this recipe but rainbow carrots will also work. I like to leave my veg unpeeled, for extra flavour but feel free to peel yours, if you’d prefer.
- Honey – Runny honey works best here. Maple syrup will also work, if you’re not a fan of honey.
- Butter – I like to use unsalted butter to finish the veg with, to prevent them from being too salty.
- Herbs – We’re using finely chopped fresh rosemary & thyme, to flavour our veg. Other herbs like sage or parsley will work as well. If you do use parsley, make sure to sprinkle it on once the veg is cooked (it will discolour in the oven).
How To Make Honey Roasted Carrots & Parsnips
The full, printable recipe card for these roasted vegetables can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Prep The Veg
To prep our carrots & parsnips, we trim the top off with a sharp knife then cut each one in half widthways. Then, we cut the bottom half of each carrot/parsnip in half down the length & cut the top halves in quarters down the length. This keeps all the veg the same size, which ensures that they cook evenly. - Roast
Once our veg is prepped, we add them into a roasting tin, drizzle with veg oil then season well with salt & pepper. We then roast the veg at 200°c/392°f for 30-40 minutes, until soft. Making sure to shake the tray regularly! - Finish With Honey Butter
Whilst our veg is roasting, we make a honey butter. To do this, we place butter, honey, chopped rosemary & thyme into a pan then melt over a low heat. This gets poured over the roasted veg then we cook for another 5-10 minutes, to glaze.
Tips & Tricks
- Leave the skin on both the carrots & parsnips, for extra flavour.
- Cut the veg into the same size pieces, so that they cook evenly.
- Season the carrots & parsnips generously with salt & pepper before roasting.
- Drizzle the veg with honey once they’re nearly fully cooked, to prevent it burning.
- Coat the roasted veg with butter & herbs, for extra flavour & a glossy finish.
Cooking Honey Roasted Veg In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
Cook the carrots & parsnips in the roasting oven, on the second from bottom set of runners.
More Roast Dinner Recipes To Try!
- Slow Roasted Sirloin Of Beef
- Aga Roast Chicken
- Black Garlic Roast Potatoes
- Goose Fat Roast Potatoes
- Braised Red Cabbage
- Sage & Caramelised Onion Stuffing
- 3 Cheese Cauliflower Cheese
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Honey Roasted Carrots & Parsnips
Equipment
- Roasting Tin
- Small Saucepan
Ingredients
- 500 g Carrots (See Notes)
- 500 g Parsnips (See Notes)
- 1 tbsp Vegetable Oil
Honey Butter
- 75 g Unsalted Butter
- 50 g Honey
- 1 tsp Chopped Rosemary
- 1 tsp Chopped Thyme
Instructions
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Next, trim the tops off the carrots & parsnips with a sharp knife then cut each one in half widthways.
- Cut the bottom half of each carrot/parsnip in half down the length & cut the top halves in quarters down the length.This keeps all the veg an even size.
- Place the veg into a rtoasting tin then drizzle over the veg & oil. Season well with salt & pepper then toss, to coat.
- Roast the veg for 30-40 minutes, until soft, making sure to shake the tray every 15 minutes or so.
- Whilst your veg is roasting, place the honey, butter & herbs into a small saucepan. Season with salt & pepper then melt over a low heat.
- Next, pour the honey butter over the roasted veg then cook for another 5-10 minutes, until sticky. Serve immediately.
