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4.88 from 8 votes

Honey Glazed Carrots and Parsnips

These honey glazed carrots and parsnips are an easy and delicious side dish that are perfect any time! They are naturally gluten free and paleo.
Prep Time5 mins
Cook Time40 mins
Course: Side Dish, Vegetables
Cuisine: American, Italian
Servings: 4
Calories: 413kcal


  • 2 lbs parsnips, peeled and chopped
  • 2 lbs carrots, peeled and chopped
  • 3 tablespoon avocado oil
  • sea salt (to taste)
  • ground black pepper (to taste)

Honey Glaze Ingredients

  • 2 tablespoon honey
  • 1 tablespoon butter or ghee


  • 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 2 baking sheets with parchment paper and transfer the vegetables to the baking sheets, 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!


  1. Instead of butter you can use ghee or coconut oil.
  2. Instead of honey you could use maple syrup.
  3. For a different flavour add other spices such as cinnamon, turmeric, ginger or curry powder.
  4. Store these roasted veggies in the fridge in an air tight container for up to 5 days. 


Calories: 413kcal | Carbohydrates: 71g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 205mg | Potassium: 1576mg | Fiber: 17g | Sugar: 30g | Vitamin A: 37976IU | Vitamin C: 52mg | Calcium: 156mg | Iron: 2mg