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+ servings

Honey Roasted Parsnips and Carrots

5 from 3 votes
A bowl of oven roasted honey parsnips and carrots.
These 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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4

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.

Notes

SUBSTITUTIONS:
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.