Ingredients & Substitutions
Here I explain the best ingredients for roasting parsnips and carrots, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Carrots – You know this one! 😉 For best results, peel them and cut them into thick sticks that are uniform in size and thickness. If you want have extra carrots, make my honey roasted carrots next. Parsnips – Parsnips are a root vegetable closely related to carrots, but they have a spiced, nutty flavor. Like the carrots, you want to peel the parsnips and cut them into thick sticks. Try to make them the same size as the carrots. Honey – You can use regular honey, but I use Wholesome Yum sugar-free honey to avoid added sugar. You could also use maple syrup instead, or omit altogether. Olive Oil – Oil helps the roasted carrots and parsnips caramelize and also help the seasonings stick. You can use any heat-safe oil, such as regular olive oil, extra-virgin olive oil, or avocado oil. Seasoning – Cinnamon, sea salt, and black pepper all bring out the natural sweet and savory flavors of the parsnips and carrots. Walnuts – Optional, but they add a nice crunch at the end. You could also use pecans, almonds, or cashews, or omit altogether for a nut-free option. Fresh Parsley – Optional, but adds a pop of color for serving your fall veggies. You could also use fresh rosemary or fresh thyme.
How To Roast Carrots and Parsnips
This section shows how to make honey roasted parsnips and carrots, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Replace cinnamon with equal amounts of cumin or chili powder for a more spiced flavor.
How Long To Roast Carrots And Parsnips?
For carrots and parsnips cut into thick sticks, roast for 40-45 minutes in the oven, until tender. If your honey is on the thick side, add 1-2 tablespoons of warm water to thin out the mixture. Giving the root vegetables enough room ensures that they will caramelize and cook evenly.
Storage Instructions
Store: Let the roasted carrots and parsnips cool completely. Then, transfer leftovers to an airtight container and store in the fridge for 3-4 days. Meal prep: Cut veggies up to 4 days ahead of time and store in the refrigerator until ready to cook. (Carrots can dry out and parsnips can brown, so store in water with a squeeze of lemon juice.) You can also roast them ahead of time and store until ready to serve. Reheat: Warm in the oven at 350 degrees F, or in the microwave.
Can You Freeze Roasted Carrots And Parsnips?
Yes, you can freeze roasted carrots and parsnips. Place in an airtight container and store in the freezer for up to 6 months. Thaw in the refrigerator overnight or just reheat from frozen.
What To Serve With Roasted Parsnips And Carrots
Honey roasted carrots and parsnips are a delicious and healthy side dish that can be enjoyed all year round. But what do you serve with them? Here are some ideas to get you started:
Steak – For a fancier meal, pair these veggies with filet mignon, sirloin steak, ribeye, or even New York strip. Chicken – Try pan fried chicken thighs , Tuscan garlic chicken, or simple baked chicken drumsticks. Pork – Pair roasted carrots and parsnips with pan seared pork chops, stuffed pork chops, or pork tenderloin. Seafood – Pair this side with baked cod or easy baked salmon for weeknights, or Chilean sea bass, broiled lobster tails, or pan seared halibut for special occasions. Salads – Use them as the additional veggies in a butternut squash salad, winter salad, or kale crunch salad. Roasts – This dish would make a classic side for slow cooker pork loin roast, boneless leg of lamb, or sirloin tip roast.
More Easy Roasted Vegetable Recipes
Roasting brings out some of the best flavors in veggies. Try these recipes for more delicious ways to make them! Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition facts use regular honey, and do not include the optional walnuts and parsley.
