These honey glazed carrots and parsnips are the most delicious side dish. Buttery, slightly salty, and slightly sweet, they are so easy to make with just a few simple ingredients. They are perfect anytime but are also great to serve at Thanksgiving and Christmas dinners.
Side dishes like turnip and apple casserole, stewed potatoes and kale apple salad are the best part of any meal, which is why I can't wait for you to try this recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- These roasted carrots and parsnips with honey glaze taste amazing! Buttery, sweet and just a little salty!
- They're really quick and easy to make.
- They don't require any fancy or hard to find ingredients.
- They make great leftovers and store well in the fridge so they are a great option for meal prep.
- These healthy roasted vegetables are naturally gluten free, refined sugar free and paleo and can easily be made dairy free and vegan too!
- They are simple enough to serve on busy weeknights, but good enough to serve for special occasions like Easter, Christmas, Thanksgiving, or Mother's Day.
Ingredients and substitutions:
- Fresh carrots and parsnips - I recommend using fresh and not frozen vegetables for this dish, they just taste so much better!
- Avocado oil - this is used to roast the vegetables. You can swap this for olive oil instead.
- Butter - to give these veggies such a delicious buttery flavour. If you are dairy free you can use coconut oil or a vegan butter instead.
- Honey - to add the perfect amount of sweetness to these vegetables while keeping them refined sugar free. Honey and butter combine perfectly to make the most delicious glaze.
- Salt and pepper - these simple seasonings help give the roasted root vegetables even more flavour.
Recipe variations and add ins:
- For a different flavour: add other spices such as cinnamon, turmeric, curry powder or ginger. You could also add a clove of crushed garlic to the honey butter glaze or a teaspoon of dijon mustard to the glaze.
- To make dairy free: Use coconut oil or a vegan butter instead of butter.
- To make these roasted vegetables vegan: Use either vegan butter or coconut oil instead of butter, and maple syrup instead of honey.
- If you are serving a crowd feel free to double or triple this recipe.
How to make honey glazed carrots and parsnips:
Step 1
First, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. While the oven is heating, peel and chop the carrots and parsnips and place them in a large bowl.
Step 2
Pour the avocado oil over the vegetables and toss a few times to coat the vegetables well. Then transfer the vegetables to the baking sheet, spreading the vegetables out evenly. Sprinkle with salt and pepper to taste and bake for 40-45 minutes, flipping the veggies half way through to ensure they cook evenly.
Step 3
Once the vegetables are done cooking, make the honey glaze. To make the glaze, place the ingredients for the glaze in a microwave safe dish and heat on high for 20 seconds. Stir well to combine.
Step 4
Place the roasted vegetables in a large bowl and pour the honey glaze on top.
Step 5
Stir the vegetables a few times to coat them with the glaze and then serve and enjoy!
Top tips:
- Try to cut the vegetables into similar sized pieces so they cook at the same rate.
- Leave some space around the vegetables when you transfer them to the pan so that they roast evenly.
How to serve:
These roasted root vegetables make the perfect side dish for any meal. They are great to serve with roasted turkey or cooked ham at Thanksgiving or Christmas but could also be paired with other main dishes such as roasted chicken, Denver steak, air fried lamb chops or pork tenderloin.
Honey glazed carrots and parsnips FAQs:
For this recipe there is no need to parboil the parsnips. However, if you do want to try it, parboiling the parsnips first can help prevent dry or chewy parsnips. To parboil parsnips, put whole or halved parsnips into salted boiling water and cook for 8 minutes or until they are slightly tender.
Like potatoes, parsnips will brown after they've been cut, peeled, and exposed to air for too long. To prevent this, use the parsnips right away after cutting them, or prepare the parsnips ahead of time by peeling them and placing them in cold water or sprinkling with little lemon juice to keep them from browning.
I wouldn't recommend making this entire recipe ahead of time, but you can prepare the vegetables ahead of time. To do this, peel and chop the carrots and parsnips and then leave them in cold water overnight. Then simply make the recipe the next day.
Store any leftover cooked carrots and parsnips in an airtight container in the fridge for up to 5 days.
I don't recommend trying to freeze these roasted vegetables as they get pretty mushy when you thaw them.
Other vegetable dishes you will love:
Recipe
Honey Glazed Carrots and Parsnips
Equipment
- Large bowl
Ingredients
- 1.5 lbs parsnips, peeled and chopped
- 1.5 lbs carrots, peeled and chopped
- 3 tablespoon avocado oil
- sea salt (to taste)
- ground black pepper (to taste)
Honey Glaze Ingredients
- 3 tablespoon honey
- 1 tablespoon butter or ghee
Instructions
- Preheat your oven to 400F.
- Peel and chop the carrots and parsnips and place them in a large bowl. Pour the avocado oil over them and toss a few times to coat the vegetables well.
- Line a baking sheet with parchment paper and transfer the vegetables to the baking sheet, spreading the vegetables out evenly. Sprinkle with salt and pepper to taste. Place in the oven and bake for 40-45 minutes, flipping half way to ensure they cook evenly.
- Once the vegetables are done cooking, to make the honey glaze place the ingredients for the glaze in a microwave safe dish and heat on high for 20 seconds. Stir well to combine.
- Place the roasted vegetables in large bowl and pour the melted honey glaze ingredients on top. Stir a few times to coat and then serve and enjoy!
Notes
- Instead of honey you could use maple syrup.
- For a different flavour add other spices such as cinnamon, turmeric, ginger or curry powder.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Leave a Reply