Carrots and parsnips roasted on a tray with honey

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Sweet, soft, caramelised and comforting. These honey roasted carrots and parsnips make the perfect side dish for a lazy Sunday roast. Plus, it’s so easy to pull together that you don’t need to worry about spending much extra time in the kitchen.

Do I need to peel the veg first?

Carrots don’t need to be peeled before cooking. They are fine with a bit of a scrub. Plus, the skin has a very slightly higher density of certain nutrients. If you prefer the look of them peeled, then go ahead – it’s very much a matter of personal preference.

With regards to the parsnips, unless you are using very young vegetables then it is best to always peel them first. The outer skin can be tough when cooked. 

How long does it take to roast carrots and parsnips?

How long the veg will take depends on how thickly or thinly you have sliced them, and of course how hot your oven is. I find that around 35-40 minutes is enough for a 180C/350F oven with the vegetables sliced fairly thickly. This should give a soft and caramelised result. You can roast them in as little as 20 minutes if you prefer a firmer result and increase the heat of the oven to 200C/400F. You may need to slice them a little thinner to make sure that they are cooked through. 

roasted carrots and parsnips in a bowl

Do I need to parboil the veg?

When it comes to parsnips, whether or not to parboil is a matter of personal preference. Blanching them first does add extra moisture to the process, so the result will be less crispy and softer. I find the difference minimal, and the time saving from not having to mess around with boiling them first and having to wash up an extra pan outweighs the benefit for me. If you would prefer to parboil them first, however, then add them into a pan of salted boiling water for 5 minutes and drain them before adding the parsnips to the baking tray.

I personally never bother parboiling carrots before roasting, but again, if you prefer you can do so in the same manner as the parsnips.

Is it a healthy dish?

Roasted veg is a great way to get in a few portions of your 5 a day! Although do bear in mind that roasting them in oil and honey does add extra calories and fat.

Carrots are a healthy and delicious way to get your daily dose of vitamin A. They’ve also been proven effective in reducing cholesterol levels and cancer risk. The antioxidants found inside these crunchy veggies also help protect against degenerative eye diseases.

So, let’s talk parsnips. Their high fibre content helps actually reduce cholesterol levels and they provide certain anti-inflammatory properties. This powerful root veg also packs in a bunch of nutrients like potassium, vitamin C & E.

Honey roast parsnips and carrots on a tray

What can I serve them with?

Honey roasted veg is a perfect side dish for a roast. Try them with roasted chicken, topside of beef or slow-cooked lamb. As you will already have the oven on to roast the meat it’s also super convenient. They go down well with Christmas dinner too!

You can also serve them with a host of dishes providing they have flavours that will complement and not compete with the sweetness of the dish. Think recipes with earthy flavours and herbs, but nothing overly strong or spicy. Some great ideas include:

Honey being drizzled onto carrots and parsnips

Can I make them in advance?

If you want to prep this dish in advance then you can peel and chop the veg up to a day ahead. Store it in water in the fridge to stop the skin of the parsnips from turning brown and to keep things extra fresh.

While best served freshly roasted, you can very easily reheat roasted carrots and parsnips in the oven. Just bear in mind that the more you keep cooking them, the softer they will become. Store them in the fridge for up to 3 days in a sealed container before reheating.

If you are looking to freeze leftovers then keep them in an air-tight vessel for up to 3 months. They will be softer after freezing. You could also use them up in a delicious vegetable soup.


For a full list of ingredients with weights and measurements jump to the printable recipe card.

honey roast parsnips and carrots ingredients
  • Carrots
  • Parsnips
  • Olive Oil
  • Honey
  • Fresh thyme, finely chopped

How to make it

For more detailed instructions, with tips, jump to the printable recipe card.

  1. Preheat the oven to 180C/350F.
  2. Peel the parsnips (and optionally, the carrots). Slice the carrots along the length if they are large. Then into 2inch chunks. Cut the parsnip into half through the width. Then slice into half along the length of the fatter piece.
  3. Toss the veg in the olive oil, honey and thyme on a baking tray and season well.
  4. Roast in the oven for around 40 minutes, or until tender.
Drizzle carrots and parsnips with honey and oil

Looking for more great roasted veg recipes? Try:

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Carrots and parsnips roasted on a tray with honey

Honey Roasted Carrots and Parsnips

  • Author: caroline
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Diet: Vegetarian


Sweet, soft, caramelised & comforting. These honey roasted carrots and parsnips make the perfect side dish for a lazy Sunday roast.

The default recipe serves 4-6 as a side dish


  • 200g / 7oz carrots (see note 1)
  • 200g / 7oz parsnips
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 tsp finely chopped fresh thyme (see note 2)


  1. Preheat the oven to 180C/350F.
  2. Prepare the carrots and parsnips by giving them a good scrub. Peel the parsnips and, if you prefer, peel the carrots (although the skin can be left on the carrots). Top and tail all the vegetables.
    • Cut the parsnips in half across the width and then cut the thicker half lengthways.
    • Cut large carrots into half lengthways and then down the width so they are around 2-3inches (5-8cm) long. If you are using baby or chantenay carrots you can leave them whole.
  3. Spread the carrots and parsnips out on a baking or roasting tray. Drizzle over the olive oil and honey, scatter over the thyme and then season well (see note 3). Use clean hands or two spoons to toss the vegetables in the tray and cover them with the oil and honey.
  4. Roast in the oven for around 40 minutes or until the vegetables are tender.


  1. I like to use baby rainbow carrots or chantenay carrots for this recipe, as they look great when served up whole. However, you can use any type of carrot you prefer.
  2. Rosemary also works great. If you don’t have any fresh herbs then you can substitute for dried. However, use half the amount as they are more pungent.
  3. You can mix the ingredients together in a bowl before adding to the tray which makes it easier to combine (but adds to the washing up!)
  4. While not necessary, you can par-boil the veg if you prefer (this will also make the parsnips softer and less crisp). Place in boiling salted water for 5 minutes and drain before adding to the roasting tray.
  5. Try throwing in a few cloves of garlic for extra flavour. Take full, unpeeled cloves and press down on them with the side of a knife to crush before adding to the tray before baking.
  6. Leftovers can be kept, sealed, in the fridge for up to 3 days. Reheat in the oven for the best results.
  7. You can also freeze the veg, however, it may be soggier after freezing and reheating. Blitz them into a soup if you don’t want to reserve them as a side dish.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side
  • Method: Roast
  • Cuisine: Vegetables


  • Serving Size: 1
  • Calories: 100
  • Fat: 5g
  • Carbohydrates: 13g
  • Protein: 1g

Keywords: roast, vegetables, healthy, honey, carrots, parsnips, side dish

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