Honey roasted parsnips and carrots with rosemary are a delicious savory side dish that'll add a pop of color to your table. This versatile recipe is dairy-free with a vegan option.
Parsnips are often mistaken for white carrots because, but they're actually starchier with a nuttier flavor. Because these root vegetables are in the same plant family, their flavors naturally complement each other well. The addition of sweet honey and savory fresh rosemary helps give the vegetables an even more balanced taste.
How to Make Honey Roasted Parsnips and Carrots
Prep. Peel the parsnips and carrots and trim off the tough root ends. Cut in half crosswise and then cut each piece in half lengthwise (and again if thick) until they’re all cut into long sticks.
Toss. In a small bowl, whisk together the olive oil and honey and add a pinch of salt. Add the cut parsnips and carrots to a parchment-lined baking sheet and drizzle the olive oil mixture over the top. Toss with your hands and then arrange in a somewhat even layer and nestle some fresh rosemary sprigs on top.
Bake. Roast for 25 to 30 minutes or until the vegetables can be easily pierced with a fork. Discard the roasted rosemary sprigs and transfer the roasted vegetables to a serving platter. Mince some fresh rosemary and sprinkle it over the top of the vegetables along with flakey salt. Serve immediately.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these honey roasted parsnips and carrots using what you already have? Here are some ideas…
- No parsnips? – you can also use turnips, celeriac/celery root, or more carrots.
- No carrots? - use butternut squash or beets (golden or red).
- No honey? - sub maple syrup.
- No fresh rosemary? - fresh thyme would be delicious. While you can use dried herbs, for the best flavor I highly recommend using fresh.
Top Tip
Because of the varying sizes of both parsnips and carrots, I find it easiest to cut them into sticks. This way you can get them a more similar size so that they'll cook more evenly in the oven. However, if yours are all a similar size, feel free to cut them into rounds.
What to Serve With This Side Dish
Honey Roasted Parsnips and Carrots
Ingredients
- 1 pound parsnips
- 1 pound carrots
- 2 tablespoons olive oil
- 2 tablespoons raw honey
- fresh rosemary sprigs, plus more for serving
- kosher salt and black pepper to taste
- flakey salt for serving
Instructions
- Preheat oven to 400°F/200°C.
- Peel the parsnips and carrots and trim off the tough root ends. Cut in half crosswise and then cut each piece in half lengthwise (and again if thick) until they’re all cut into similarly long sticks.
- In a small bowl, whisk together the olive oil and honey.
- Add the cut parsnips and carrots to a parchment-lined baking sheet and drizzle the olive oil mixture over the top. Toss with your hands and then arrange in a somewhat even layer and nestle some fresh rosemary sprigs on top.
- Roast for 25 to 30 minutes or until the vegetables can be easily pierced with a fork.
- Discard the roasted rosemary sprigs and transfer the roasted vegetables to a serving platter. Mince some fresh rosemary and sprinkle it over the top of the vegetables along with flakey salt. Serve immediately.
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