Sweet carrots and earthy parsnips transform in a hot oven. They become beautifully tender inside with sticky, caramelised, crispy edges. A simple glaze of honey, garlic and thyme makes them irresistible. This is the ultimate side dish that steals the show – sweet, savoury and full of festive flavour.
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
These honey roasted carrots and parsnips are a nutritious side dish. The excellent score comes from using fresh vegetables as the main ingredient. They provide fibre, vitamins, and natural sweetness.
Per serving (approx): 145 kcal | 4g fat | 0.5g saturates | 26g carbs | 15g sugars | 6g fibre | 2g protein.
Equipment
Ingredients
For the roasted vegetables
- 500g carrots
- 500g parsnips
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
For the honey glaze
- 2 tbsp runny honey
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme, leaves only
Customise
- Root Vegetables: Swap in sweet potatoes, swede, or celeriac for a different twist. Any hard root veg works brilliantly.
- Sweetener: Use maple syrup or agave nectar instead of runny honey for a vegan version.
- Herbs: Fresh rosemary works beautifully instead of thyme. A sprinkle of chopped parsley at the end adds freshness.
- Spice it up: Add a pinch of chilli flakes to the glaze for a gentle kick, or some smoked paprika for depth.
Method
- Heat your oven. Get things started by preheating your oven to 200C (180C Fan). This gives it time to get properly hot, which is the secret for getting those veggies crispy.
Prep the Veg (10 minutes)
- Peel and chop. Grab your carrots and parsnips. Give them a quick peel to remove any tough skin. Then, slice them into even-sized batons – not too thin, you want a nice chunky chip shape so they hold their texture. Keeping them similar in size means they’ll all cook at the same rate.
- Coat and season. Pile all your veg batons onto a large baking tray. Drizzle over the olive oil, then sprinkle with a good pinch of salt and black pepper. Now, get your hands in there! Toss everything together until every piece is lightly and evenly coated. Spread them out in a single layer – no overcrowding, please. This lets the hot air circulate.
The First Roast (20 minutes)
- Get them started. Pop the tray into your hot oven and roast for 20 minutes. You don’t need to touch them yet. They’ll start to soften and take on a little colour around the edges. Your kitchen will start to smell amazing.
Glaze & Finish (20 more minutes)
- Make the magic glaze. While the veg roast, mix your glaze. In a small bowl, combine the runny honey, crushed garlic, and thyme leaves. Give it a good stir. Simple, right? But this mixture is about to work wonders.
- Coat and caramelise. Carefully take the hot tray out of the oven. Pour your honey garlic glaze all over the part-roasted carrots and parsnips. Use a spoon to toss and turn everything, making sure each baton gets a glossy coat. Spread them out again and return the tray to the oven.
- Roast until perfect. Let them cook for another 20 minutes or so. You’re waiting for them to become fork-tender and beautifully caramelised, with sticky, golden-brown edges. That honey will bubble and glaze them perfectly.
Serve & Enjoy
- Plate up and dig in. Transfer your gorgeous, sticky honey roasted vegetables to a warm serving dish. They’re fantastic straight away, while they’re hot and crispy. A final sprinkle of fresh thyme leaves looks and smells wonderful. So good.
What can you serve with honey roasted carrots and parsnips
- Roast Chicken – The classic Sunday lunch partner. The sweet veggies are amazing with the savoury chicken juices.
- Vegetarian Nut Roast – These honey glazed carrots and parsnips add sweetness and texture, making a veggie centrepiece meal feel extra special.
- Pan-Fried Salmon – The sticky sweetness of the vegetables contrasts beautifully with the rich, oily fish. A really easy, healthy dinner.
- Festive Turkey – An absolute must on your Christmas dinner plate. They bring colour, sweetness, and that essential festive taste.
FAQs for Honey Roasted Carrots and Parsnips
- Can I prepare honey roasted carrots and parsnips ahead of time? Yes, you can. Peel and chop the vegetables a day ahead, keep them in water in the fridge. You can also parboil them for 5 minutes, then cool and roast later to save time.
- Why are my roasted carrots and parsnips soggy? This usually happens if the tray is too crowded. The vegetables steam instead of roast. Use two trays if needed, and make sure your oven is fully preheated for a crispy result.
- Can I make honey roasted vegetables vegan? Absolutely. Just swap the runny honey for maple syrup or agave nectar. The result is just as deliciously sticky and caramelised.
- What herbs go well with roasted carrots and parsnips? Thyme and rosemary are classic. Fresh parsley or dill sprinkled over at the end adds a lovely freshness. A little chopped sage is great for Christmas.
- Do I have to peel carrots and parsnips for roasting? It’s best to peel them, especially parsnips, as the skin can be tough. Scrubbing carrots well can work if they are young and fresh.
- Can I use other vegetables in this recipe? Of course! Sweet potato, butternut squash, swede, and beetroot all roast beautifully with this same honey garlic glaze. Adjust cooking times for softer veg.
- How do I store and reheat leftovers? Keep them in the fridge for up to 3 days. Reheat in a hot oven or air fryer to get the crispy edges back. The microwave will make them soft.
Nutri-score Health Check
This honey roasted carrots and parsnips recipe scores an A on the Nutri-Score scale. The Nutri-Score is a five-colour system from A (healthiest) to E (least healthy). It’s a fantastic guide for everyday cooking.
The score is automatically calculated from the ingredients. It’s high because the dish is primarily made of fresh vegetables, uses a modest amount of healthy fat, and has no processed elements.
Positive Factors
The recipe is packed with positive ingredients: carrots and parsnips are high in fibre, vitamins, and antioxidants. Using olive oil, a source of healthy monounsaturated fats, also boosts the score.
Negative Factors
The only minor negatives are the added sugars from the runny honey and the sodium from the salt. However, these are used in moderate amounts to enhance the natural flavours.
This is a wonderfully healthy, vegetable-based side dish. It’s a brilliant way to get your veggies in, and everyone will love the sweet, caramelised taste. Winner.